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Chocolate Pistachio & Coconut Shortbread



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cookie Dough

  • 5 g Orange rind
  • 70 g sugar
  • 1 egg yolk
  • 95 g Butter
  • 125 g plain flour
  • 60 g shelled pistachios
  • 40 g Shredded coconut
  • 130 g chocolate of choice for melting

Recipe's preparation

    To Make Cookies
  1. Use a silicon scraper for this recipe.

    Place orange rind into TM Bowl.  Mill for 10 seconds / speed 10.  Scrape down sides and repeat. 

    Add sugar to TM Bowl.  Mill for 10 seconds / speed 10.  Scrape down sides.

    Add butter and egg yolk to TM Bowl.  Mix on speed 4 for 10 seconds.  Scrape down sides.

    Add Butterfly to TM Bowl.  Mix on speed 2 for 30 seconds.  Scrape down sides.  Mix on speed 3-4 for 30 seconds.  Scrape down sides and remove butterfly, use the silicon spatula to remove excess butter mixture from butterfly.

    Add flour.  Mix on speed 2-3 for 10 seconds.  Scrape sides and tops of blades to mix in flour.

    Add Pisachio and coconut to TM Bowl.  Mix on Reverse / 20 seconds / speed 3.

    Turn mixture onto Thermomat or very lightly floured benchtop.

    Form mixture into a log.  Approximately 30 cm x 4 cm.  Gently roll log to create a rounded sausage type finish.  Cover in cling wrap and leave to chill in fridge for at least one hour.

    Once log has chilled.  Pre-heat oven to 180 degrees Celsius.  Line a baking tray with Baking Paper.

    Using a sharp knife.  On a cutting board, cut discs of dough about 1cm thick. Place discs on the lined baking tray.  Note: If you don’t want to use the whole dough, just wrap up the remainder of the log and place it in the freezer until you are ready to make more biscuits.

    Bake for about 7 mins or until golden around the edges.

    Remove from oven.  Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.

    Keep lined tray handy for chocolate step.

    Once cookies are cool, place chocolate into clean and dry TM Bowl.  Mill for 10 seconds / speed 8.

    Melt 2 minutes at 50 degrees on speed 3. 

    Dip cookies into melted chocolate so that just half the cookie is covered.  Return cookie to lined baking tray to allow chocolate to set.

    Once chocolate is set, store in an airtight container.  You can speed this step up by placing tray in to the fridge.  Or allow chocolate to set at room temp for a glossy finish.

    These should keep for several days.

    Enjoy !


Accessories you need

  • Butterfly
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Tip.  Dip the cookie straight into the melted chocolate in the TM Bowl.  When you are finished coating the cookies.  Add milk to taste to the TM Bowl and heat.  2 mins / 70 degrees / speed 3.  This will give you a lovely hot chocolate and a clean bowl.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Lovely biscuits. I used spelt flour and cooked...

    Submitted by van der Ploeg on 22. December 2016 - 11:31.

    Lovely biscuits. I used spelt flour and cooked mine until quite golden instead of pale like a shortbread. Beautiful combination of flavours and so pretty in glass jars for Christmas gifts. Thank you for sharing.Cooking 7

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  • OMG....they are soooo

    Submitted by smiley6 on 25. September 2014 - 17:38.

    OMG....they are soooo delicious !!  so very easy to make.....love it, love it ,love it...!!!!   thank you for this great recipe !!!

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  •  I agree with the comment

    Submitted by liz72 on 3. July 2014 - 19:18.

     I agree with the comment below; oh my god! They are amazing, melt in your mouth, delicious plus. I used wholemeal flour as I had no white. My 10 year old daughter made them and made herself and sister a hot chocolate with the left over chocolate  tmrc_emoticons.) thanks for the recipe! 

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  • OH  MY  GOD  -  These are so

    Submitted by bencarol on 30. May 2014 - 13:00.

    OH  MY  GOD  -  These are so good - Thank you for this recipe Love

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