2cupsall-purposevery lightly spooned and swept (260 grams)***
1 1/2teaspoonbaking powder
1 1/2teaspoonbaking soda
1cuproastedunsalted shelled pistachios
2cupsloosely packed unsweetened shredded coconut2 oz
2cupsCorn Flakes cereal
3/4cupchopped dark or milk chocolate
Preheat oven heat to 325 degrees F.
In the bowl of a stand mixer, beat butter and both sugars until creamy, scraping the side of the bowl often. Add the egg and vanilla and beat just until blended.
In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into sugar mixture.
Put the pistachios and coconut in a food processor and pulse until pistachios are chopped. Add Corn Flakes and pulse 5 more times to crush cereal.
Dump pistachio/coconut/cereal mixture into cookie batter and stir until batter comes together. It will be very thick, so it’s best to use your hands or paddle attachment of a stand mixer.
Shape dough into 3/4 to 1 inch balls and place on cookie sheets. Press balls down slightly so that tops are flat. Bake one sheet at a time for about 15 minutes or until cookies start to brown around the edges. Let cool for about 3 minutes on cookie sheet, then transfer to wire rack to cool. Let cool completely before serving.
Makes about 42 cookies.
Measure the flour with a very light hand or weigh it