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Chocolate Chip Cookies with Toasted Coconut and Pistachios

A surprising twist on a traditional chocolate chip cookie from Samantha Seneviratne's Sugar & Spice.


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup melted coconut oil
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 large egg
  • 4 1/2 ounces bittersweet chocolate (60 to 70 percent cacao), chopped (about 1 cup)
  • 1/2 cup shelled raw pistachios, coarsely chopped
  • 1 cup shredded, unsweetened coconut, toasted Place on a cookie sheet and toast in a 350 oven, stirring every few minutes, until golden brown (about 5 to 10 minutes). Watch it, though, it can quickly burn!
  • Flaky sea salt, for sprinkling


  • Preheat the oven to 350. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, using a wooden spoon (I used a whisk), combine the coconut oil, brown sugar, and granulated sugar together until creamy. Stir in the vanilla and egg. Add the flour mixture to the coconut oil mixture and stir to combine. Fold in the chocolate, pistachios, and coconut.
  • Scoop the dough in 2-tablespoon scoops and place on the prepared baking sheets, at least 2 inches apart. Sprinkle each with a bit of sea salt. Bake until golden brown, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool on the sheets on racks for about 5 minutes. Eat warm or store in an airtight container at room temperature for up to 2 days.