Prep 10 mins
Cook 10 mins
These are delicious! A more "grown up" kinda cookie. For extra flavor, toast the coconut and/or cashews.
- Preheat oven to 350°F
- In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
- Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
- Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.
Excellent! Chewy and crunchy - my favorite! Made mine into balls a bit bigger than the drop tablespoon and cooked for 15 minutes.
My oh my how good. I did make a change so maybe it was too much to still be called the same recipe. I toasted cashews and Coconut but the addition was one 8 ounce can of crushed pineapple drained. Kind of a Pina Colata taste. :yummy: with the additon of pineapple your dough will not be stiff and you have no need to knead in other ingredients.
Delicious! I subbed macadamia nuts for the cashews, but I will definitely try again with cashews - I think either nut goes fabulously with coconut. I didn't have the same problem with the batter as Felix4067 did...my butter was extremely soft, though, as it had sat out for a while in a warm kitchen.