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!

Watergate Cookies on a cutting board

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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!!
Watergate Cookies in a stack

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 in a stack
4.98 from 34 votes↑ Click stars to rate now!
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Watergate Cookies

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!
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 28 cookies
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  • 1 box yellow cake mix
  • 1 box instant pistachio pudding mix 4 serving size
  • ½ cup shredded coconut
  • ½ cup pecans or walnuts, chopped
  • 3 tablespoons lemon-lime soda
  • 2 eggs
  • ½ cup vegetable oil


  • 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.
4.98 from 34 votes

Nutrition Information

Calories: 128 | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 143mg | Potassium: 26mg | Sugar: 8g | Vitamin A: 15IU | Calcium: 42mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.

  2. 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.5 stars

    1. 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.

  3. 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…5 stars