Coconut Pistachio Cookies

01Method

1. 1

   Heat the oven to 325°F (165°C).

2. 2

   Using an electric mixer, combine both sugars, shortening, butter, egg, vanilla, and almond extract in a large bowl and beat until the mixture is smooth and well blended.

3. 3

   In a separate bowl, sift together the flour, baking soda, and salt, then gradually mix the dry ingredients into the sugar mixture until fully incorporated. Fold in the pistachios and coconut flakes by hand or with a large spoon until evenly spread throughout the dough.

4. 4

   Scoop heaping spoonfuls of dough onto two baking sheets, spacing each mound about 2 inches from the next.

5. 5

   Bake until the undersides turn light golden brown, about 8 to 10 minutes.