Coconut Cashew Drop Cookies
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
36
ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups flaked coconut
- 1 1⁄2 cups chopped cashews
directions
- 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.
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Reviews
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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.
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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.
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These are the chewiest, crunchiest, yummiest cookies I've made in a long time! The batter is incredibly stiff (I had to add almost 1/4 cup of milk to get the flour to completely incorporate), and after asking a panicked question mid-mixing I discovered the coconut and cashews should be kneaded in with your hands. FABULOUS! I doubled the batch and got two cookies shy of eight dozen. Thanks *Parsley* for not only an amazing recipe but for such a quick response to my question!
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Well, I'm not a big fan of coconut, but the person I'm giving these to loves that stuff! I did twist my own arm and tasted one before I gave them away. I liked the combination of cashews and coconut in this cookie. I do think that the number of servings is way more than 36. Because I am somewhat anal retentive, I used a measuring spoon (tablespoon sized) to measure out the dough. I got 62 cookies that were more than 2.25" in diameter. Since I don't like soft cookies very much, I baked these for almost 14 minutes and they were completely golden brown. I know that my friend will love these! Thank you for posting this recipe!
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Tweaks
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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.
RECIPE SUBMITTED BY
*Parsley*
United States