_pistachios_cranberries_coconut_ingredientsIntroducing the delightful and delectable Cranberry-Pistachio-Coconut Triangle Cookie – a symphony of flavors and textures that dance on your taste buds! This culinary creation, perfect for college students seeking a unique treat for a special occasion or simply indulging in a moment of culinary bliss, combines the tart sweetness of cranberries, the rich nuttiness of pistachios, and the tropical allure of coconut, all nestled within a perfectly triangular cookie masterpiece. Each bite is a harmonious blend of chewy and crunchy, making it a sensory delight for cookie enthusiasts. Whether you’re looking for cookies for college students or just wanting to elevate your cookie experience to new heights, cookies like the Cranberry-Pistachio-Coconut Triangle Cookie promises to be a visually appealing and irresistibly delicious flavor journey! Get ready to embark on this delightful treat that’s perfect for the college experience!

by Chef Stephen P. Sands

Makes 18-20

1                      cup                 +2 TBSP. all-purpose flour

1                      cup                 +2 TBSP. packed light brown sugar

5                      TBSP.              unsalted butter, cut into 5 pieces and chilled

1                      cup                  pistachios, toasted and crushed

1                      cup                  dried cranberries

¾                    cup                   sweetened, shredded coconut

1                       lrg.                  egg

2                      TBSP.             real maple syrup

¾                    tsp.                  vanilla extract

½                    tsp.                  almond extract

½                    tsp.                  sea salt

 

  1. Toast the pistachios in a skillet over medium heat for about 4 – 5 minutes. Once cooled, place them in a zip-lock plastic bag and with a meat mallet or rolling pin, gently crush the nuts to the desired size. The objective is not to make powdered pistachios.
  1. Adjust the oven rack to the center position and preheat to 375°F. Line an 8″ baking pan with aluminum foil, allowing excess foil to hang over the pan edges. Lightly grease the foil.
  1. Pulse 1 cup of flour, 2 TBSP. sugar, and the butter in a food processor until incorporated and the mixture resembles wet sand. Press the mixture into the prepared pan and bake until light golden, about 15 minutes. Cool completely.
  1. Toss the pistachios, cranberries, and coconut in a bowl, breaking up and clumps. Whisk the egg, the syrup, the extracts, salt and remaining flour and remaining sugar in a large bowl. Fold the pistachio mixture into the egg/syrup mixture, then spread evenly over the cooled crust. Bake until deep golden brown and set, about 20 – 25 minutes. Cool completely on a wire rack.
  1. Using the overhanging foil, lift the cookies out of the pan. Cut them into 2½” squares and cut each square diagonally into triangles and serve. Optionally, these triangles can then be dipped in melted dark or white chocolate and set in the refrigerator.