Use a food processor to blend the pistachios down into almost a powder. In a large bowl, mix together the ground pistachios, flour, coconut, sugar, salt, and baking powder.

In another bowl, mix together the egg yolks, lemon zest, and rose water. Slowly incorporate the wet into dry ingredients.

Scoop dough into roughly even-sized balls on a wax paper-lined baking sheet (this recipe will make ~10-18 depending on how big you make them) and gently press down on each. Use a sifter to sprinkle cookies with powdered sugar.

Place this sheet in the freezer for 20 minutes or fridge for 2 hours. Preheat oven to 350 degrees.

Transfer cookies to a parchment paper-lined baking sheet (better yet, just use silicone baking sheets) and bake for 10-14 minutes (depending on how large you made them) until slightly crispy on the outside.

Let cool on a cooling rack.