Coconut, Lime and Pistachio Cookies

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

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

  1. Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. 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.
  2. 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 edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

Nutrition Facts

1 cookie: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 59mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

Perfect for freezing, these cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, Mississippi
Recipe Creator

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