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."
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.