Ingredients

The following ingredients have 0 Servings
  • 1 cup roasted, shelled pistachios
  • 2 sticks unsalted butter, melted (16 tablespoons)
  • 2 teaspoons vanilla
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 2- 2 1/4 cups all-purpose flour
  • 4 ounces semi-sweet or dark chocolate, chopped
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons canned full-fat coconut milk

Instruction

  • 1. Add the pistachios to the bowl of a food processor or blender and pulse until finely chopped and almost flour like in texture. 2. In a large mixing bowl, combine the pistachios, butter, vanilla, sugar, salt, and flour and mix until combined. If the dough is crumbly, add 1 tablespoon water at a time until the dough is moist and holds together.3. Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place it in the fridge for 30 minutes or up to overnight. 4. Preheat oven to 350 degrees F. Using a really sharp knife, cut the log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, the edges will be golden brown. Let cool 10 minutes on the baking sheet.5. Drizzle the melted chocolate over each cookie and place the tray of cookies in the freezer for 10 minutes to harden.6 Meanwhile, whisk together the sweet milk and coconut milk in a small bowl. Remove the cookies from the freeze and drizzle with the tres leches mixture. Enjoy!