Pistachio and Coconut Cookies

Name: Pistachio and Coconut Cookies
Total time: 25
Yield: 4
Ingredients: ½ cup all-purpose flour; ¼ cup white sugar; 1 tablespoon cornstarch; ¼ teaspoon baking powder; 1 pinch salt, or more to taste; 1 ½ teaspoons coconut oil; 3 tablespoons milk; 1 tablespoon sour cream; ½ teaspoon vanilla extract; ¼ cup crushed pistachios; ¼ cup shredded unsweetened coconut; 1 teaspoon white sugar; ¼ teaspoon ground cinnamon

Recipe by Kristina S from allrecipes.com

Dessert 25 Mins.

Ingredients

4 servings

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½ cup all-purpose flour
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¼ cup white sugar
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1 tablespoon cornstarch
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¼ teaspoon baking powder
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1 pinch salt, or more to taste
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1 ½ teaspoons coconut oil
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3 tablespoons milk

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1 tablespoon sour cream
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½ teaspoon vanilla extract
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¼ cup crushed pistachios
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¼ cup shredded unsweetened coconut
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1 teaspoon white sugar
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¼ teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.