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Pistachio Coconut Cookies

Pistachio Coconut Chocolate Chunk Cookies

Very light textured cookies with lots of flavor from cereal, nuts and chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 42


  • 2 sticks unsalted butter softened
  • 1 cup plus 2 tablespoons light brown sugar 225 grams
  • 3/4 cup plus 2 tablespoons granulated sugar 175 grams
  • 1 large or extra large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose very lightly spooned and swept (260 grams)***
  • 1/3 cup cornstarch 45 grams
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup roasted unsalted shelled pistachios
  • 2 cups loosely packed unsweetened shredded coconut 2 oz
  • 2 cups Corn Flakes cereal
  • 1 cup dried cherries
  • 3/4 cup chopped 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