Coconut Cashew Drop Cookies
Recipe: #11308
November 23, 2013
Categories: Desserts, Cookies, Dropped, Nuts/Seeds, Cashew Nut, Coconut, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Winter, Electric Mixer, Hand Mix/Whisk, Oven Bake, Vegetarian, Make it from scratch, Flour more
"These were posted on Food.com by *Parsley*, and while they don't make my trays every year they are a favourite. I did have to tweak some things to get them to work out properly, and rewrote some of the instructions so they make more sense to me."
Original recipe yields 48 servings
Ingredients
Nutritional
- Serving Size: 1 (29.2 g)
- Calories 104.8
- Total Fat - 5.1 g
- Saturated Fat - 3.5 g
- Cholesterol - 14.5 mg
- Sodium - 87.9 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.6 g
- Sugars - 8.6 g
- Protein - 1.1 g
- Calcium - 6.1 mg
- Iron - 0.2 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
In a large bowl, beat butter, sugars, vanilla and egg with a hand mixer on medium speed until smooth and creamy.
Step 3
Gradually stir in flour, baking soda and salt by hand.
Step 4
Add coconut and cashews, either stirring or kneading with your hands depending on how stiff the batter is. If batter is too stiff to work with, add up to 1/4 cup milk, 1 tablespoon at a time.
Step 5
Drop by tablespoonfuls about 2 inches apart on ungreased cookie sheets.
Step 6
Bake at 350F for 8-10 minutes (until edges are golden brown); let cool on cookie sheets for 2 minutes, then move to wire racks to cool completely.
Step 7
*Watch them carefully! There is a fine line between lightly browned edges and completely burned bottoms.
Tips & Variations
No special items needed.
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