If you like Watergate salad, you’ll love these Watergate cookies! This family favorite cookie recipe is loaded with pecan, coconut and pistachio and needs just one bowl!
©Cook Crave Inspire by SpendWithPennies.com
Have you have heard of Watergate salad… (which really isn’t salad, it’s more like dessert fluff similar to my Cranberry Millionaire salad or Ambrosia salad). It’s delicious… and regardless whether it’s salad or not, Watergate ‘Salad’ is super yummy! It consists of pistachio pudding with nuts & coconut… how could it not be delish!!
Recently I acquired some amazing boxes of vintage recipes and while searching for treasures, I came across a recipe for Watergate Cookies! Not only is this cookie recipe ridiculously simple but I loved that it mimicked the flavors of the Watergate Salad and I knew immediately I had to try it. This recipe is a keeper for sure!
Not only is this yummy, it’s pretty much fool proof and needs only ONE BOWL! That’s right, no mixers and no million things to wash.. ONE. BOWL. ‘Nuff said.
Items You’ll Need For This Recipe
* Pistachio Pudding * Yellow Cake Mix * Coconut * Pecans *
Watergate Cookies
Equipment
Ingredients
- 13.25 ounces yellow cake mix 1 box
- 3.4 ounces instant pistachio pudding mix 1 box, 4 serving size
- ½ cup coconut flakes
- ½ cup chopped pecans or walnuts
- 3 tablespoons lemon-lime soda
- 2 eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 350°F.
- Mix all ingredients in a bowl until combined.
- Drop onto a parchment lined pan.
- Bake 9-11 minutes or just until edges are browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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maybe I made them too big, but I added 5-8 more minutes and they still seemed almost raw. I mean, I love a soft cookie, but I think I needed more time or smaller drops. very tasty and I’ll try again.
Deliciously different, Holly! We had a hard time eating only two at a time :) Didn’t have any lemon-lime soda, so used just water instead–still yummy and had perfect texture. This is a keeper.
I didn’t see any info on storage. Best way to store if making a week ahead of time? Thank you
If you’re making these a week ahead, I would suggest freezing them. They can thaw on the counter for a couple of hours before serving.
Most excellent!!
I used instant pudding mix.
Lemon-Lime Soda: Substitute 1 teaspoon lemon extract in 3 Tablespoons water.
Next time will add 3-4 drops green food coloring to brighten things up!!
Also, will try unsalted, shelled pistachios, and consider sliced almonds, macadamias, hazelnuts…
I have the instant pudding mix. Will that work?
Yes, the pudding is instant pudding.
Does it freeze well?
Yes Amy, these cookies will freeze well. Enjoy!