Coconut Cashew Drop Cookies

48
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"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
OK

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 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.

Related

novicecookmom

I'm a lover of cashews and of coconut so I had to try these and I was not dissapointed one bit, these cookies are wonderful, I am going to make more this weekend to have for Christmas. Felix4067 thank you!

review by:
(19 Dec 2013)

lisaclm82

These cookies are excellent, I may give them a try with walnuts instead, I am adding them to my holiday baking tray. Thank you Felix4067

review by:
(16 Dec 2013)