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Coconut Cashew Drop Cookies

Here's how you make Coconut Cashew Drop Cookies
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  • Servings: 48
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 48 people.

Ingredients

The ingredients are:
  • 1 cup butter (softened)
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coconut, flaked (sweetened)
  • 1 1/2 cups cashews, chopped (rough chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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