Cranberry-Pistachio Coconut Triangles

Lucia Borzillo
Oct 25
2 min read

The recipe for Cranberry-Pistachio Coconut Triangles is from The Perfect Cookie by America's Test Kitchen. Could this be a possible Christmas Cookie? I am working on this year's list, so stay tuned.

The recipe suggested a white chocolate glaze. I opted not to add that, but maybe for Christmas...

Cranberry-Pistachio Coconut Triangles

This is supposed to make 18 cookies. It depends on the size you cut them.

Ingredients-

1 cup plus 2 tbsp all-purpose flour

1 cup plus 2 tbsp light brown sugar

5 tbsp unsalted butter, cut into 5 pieces and chilled

1 cup toasted pistachios

3/4 cup sweetened shredded coconut

1 large egg

2 tbsp maple syrup

3/4 tsp vanilla

1/2 tsp almond extract 1/2 tsp salt

4 oz white chocolate, chopped

Method-

Preheat oven to 375˚.

Make a foil sling for an 8-inch square pan by folding 2 long sheets of aluminum foil so each is 8 inches wide.

Lay sheets of foil in the pan perpendicular to each other with extra foil hanging over the edges of the pan.

Push foil into corners and up sides of pan, smoothing foil flush to pan.

Grease foil.

In a food processor, if you have one, pulse 1 cup of flour, 2 tbsp of brown sugar, and butter together for about 10 pulses. Until the mixture looks like wet sand. If you do not have a food processor, you can do this by hand.

Transfer the mixture into the prepared pan and press firmly into an even layer.

Bake until light golden, about 15 minutes.

Let cool completely in the pan.

Chop the pistachios. You do not want them chopped too fine.

Toss cranberries, coconut, and pistachios in a bowl, breaking up any clumps.

Whisk egg, maple syrup, vanilla, almond extract, salt, remaining 2 tablespoons of flour, and remaining 1 cup of brown sugar together in a large bowl.

Fold in the pistachio mixture, then spread evenly over the cooled crust.

Bake the bars until deep golden brown and set, 20 to 25 minutes.

Let the bars cool completely in the pan on a wire rack.