A quick post for the end of the week as we take off on our holiday expedition for 2 weeks of sun and fun with the boys. These Pistachio Cookies are seriously good. I mean, SERIOUSLY good. You have to love coconut and pistachios but add an egg white and some icing sugar and these are the only ingredients of these tasty little cookies. I also love the rich green colour inside as you bite into them! I pinned the recipe a while ago and they're from Zerrin's Give Recipe blog if you want to take a look at more of her tasty recipes :)
Gluten free, dairy free and super easy to make - the longest part is waiting for them to chill before rolling and baking them. I made each ball with a tablespoon of mix but you could make them bigger and then possibly wouldn't feel quite as guilty when you eat 6 of them in rapid succession.
I urge you to make these right now - and challenge you not to eat them all in one sitting! Enjoy - and see you in 2 weeks :) xxx
Pistachio Cookies Makes 12
Ingredients
- 1 CUP POWDERED PISTACHIO (I used a bag of shelled pistachios and blitzed them in the blender until they were a fine powder)
- ¾ CUP ICING SUGAR
- 1 CUP GRATED COCONUT
- 1 EGG WHITE
Method
- Combine all the ingredients and chill for 2 hours
- Preheat the oven to 170 degrees
- Line an oven tray with parchment paper
- Make small balls from the dough (around 1 tablespoon per ball) and bake for 7-8 minutes or until their top is very slightly golden
- Cool them on a wire rack
- Keep in an airtight container up to a week