Coconut Cashew Drop Cookies

Total Time
20mins
Prep 10 mins
Cook 10 mins

These are delicious! A more "grown up" kinda cookie. For extra flavor, toast the coconut and/or cashews.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. 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.
  3. Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
  4. Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.
Most Helpful

5 5

Excellent! Chewy and crunchy - my favorite! Made mine into balls a bit bigger than the drop tablespoon and cooked for 15 minutes.

5 5

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.

5 5

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.