Coconut Cranberry and Pistachio Slice Cookies

Prep Time: 5 minutes
Total Time: 55 minutes
Makes: 60


  1. 1 cup (2 sticks) Churned Unsalted Butter Sticks, room temperature 250 mL
  2. 1 cup sugar 250 mL
  3. 1 tbsp vanilla extract 15 mL
  4. 2 tsp coconut extract 10 mL
  5. 1/4 tsp salt 1 mL
  6. 1/4 tsp salt 1 mL
  7. 1 egg, room temperature
  8. 2 1/2 cups all-purpose flour 625 mL
  9. 3/4 cup unsweetened flaked coconut, divided 175 mL
  10. 1/2 cup dried cranberries, chopped 125 mL
  11. 1/2 cup pistachios, chopped 125 mL


  1. Using an electric mixer (stand or handheld), cream together butter, sugar, extracts and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour, coconut, cranberries and pistachios along with the dry ingredients. Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. (4-cm) diameter and 16 in. (40 cm) long. Roll each log in 2 tbsp (30 mL) of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min.
  2. Preheat oven to 350°F (180°C). Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. (1-cm) thick rounds and place on prepared baking sheet, spaced about 1 in. (2.5 cm) apart. Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely.