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Coconut, Lime and Pistachio Cookies

Perfect for freezing, these cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, Mississippi
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 5-1/2 dozen

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 4 teaspoons lime juice
  • 1-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pistachios, chopped
  • 1 cup dried cranberries
  • 1 large egg white, room temperature
  • 1 cup sweetened shredded coconut
  • 1-1/2 teaspoons grated lime zest

Directions

  • Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

Test Kitchen tips
  • If the coconut shreds are too long, chop them up before mixing them with the egg white. This will ensure that the whole cookie is covered with coconut.
  • Nutrition Facts
    1 cookie: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 59mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.
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    Reviews

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    Average Rating:
    • amygattuso
      Jan 3, 2020

      Yummy. Love the crispy edges.

    • Jenn
      Jun 14, 2019

      One thing I forgot in the recipe below... I added 2 beaten eggs after creaming the shortening and sugar. :)

    • Jack
      Mar 29, 2019

      I just finished this recipe as written. The cookies look similar to the photograph but are very thin and crunchy. I wish I had read the reviews prior to starting as I would have increased the flour as recommended by James. Not a recipe that I would do again. Too many costly ingredients for the final result.

    • Loricookie
      Feb 3, 2019

      I am very glad I read the reviews before I made these cookies. I don't believe there is any way that the cookies in the picture were made according to the recipe. After reading the reviews, I made the cookies exactly as written but did a test batch of 3 cookies--small scoop, medium scoop, and an actual rounded tablespoon. They all spread really flat, and all I could taste was shortening and sugar. So I added the extra cup of flour that James recommended. They come out looking like cookies. Still I was not as impressed with the flavor as the other two reviewers. I really couldn't taste any lime. I thought cranberry was the dominant flavor with some coconut. I wonder if mixing the lime zest and coconut into the cookies before baking would help anything. I really don't see the point of not mixing them in, but I probably will not make these again to find out.

    • James
      Jan 10, 2019

      The Recipe is delicious, BUT it follows the traditional ratios of Chocolate Chip Cookies; therefore, the flour SHOULD BE 2 1/4 cups, not 1 1/4 cups. I USED 2 1/4 CUPS FLOUR. The cookies came out perfectly!

    • JoanMcQ
      Dec 2, 2018

      I am an accomplished baker. SO disappointed in what these cookies ended up looking like. They were almost like Florentines. I was going to use them for Christmas, but can't. A lot of work and ingredients to throw out! I used 1/2 C butter and 1/2 C Crisco. I am not sure what shortening the baker used. I am thinking if I make them again I would use 1 1/2 C flour. They spread like crazy and all baked together. That being said -- they were delicious.