Coconut Cashew Cookies

Coconut Cashew Cookies
Coconut and cashews aren’t two flavors that I would have put together off the top of my head, but when I ate a piece of a chocolate bar that combined these two elements, I realized that the two make for an excellent flavor combination. Both the coconut and the cashews have a slight sweetness to them and their fairly mellow flavors blend together easily. The coconut adds some chew while the cashews add some crunch, so when they both show in in the same cookie recipe, you end up with a very addictive finished product.

Coconut Cashew Cookies have plenty of shredded coconut and a generous amount of lightly toasted and salted cashews in the cookie dough. The cookies smell like toasting coconut when they’re in the oven, and you are left with cookies that have a great texture – crispy edges and chewy centers – when they are finished baking. The coconut helps the cookies stay moist and tender, so they cookies will loose a little of their “just-baked” crispness after a day or so and take on a slightly chewier texture, but they’ll still have a crunchy element from the buttery cashews.

I often use roasted and salted nuts when I bake and these cookies are no exception. The cashews are slightly crisper after being roasted and have a nuttier flavor to them. The added salt makes them a little more distinct and adds a subtle sweet-savory element to the cookies. You could also stir in a handful of chocolate chips or white chocolate chips if you really need a chocolate fix, but I think that these cookies are great as-is and will be going into the rotation of cookies I make regularly!

Coconut Cashew Cookies
1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
1 cup shredded coconut
2/3 cup roasted and salted cashews

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla until smooth. Add flour, shredded coconut blend at low speed until no streaks of flour remain. Stir in cashews.
Drop by 1-inch balls onto prepared baking sheet.
Bake for 10-13 minutes, until cookies are a light golden brown around the edges.
Let cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies

10 comments

  1. Nicole,
    I really appreciate that your cookie recipes make fewer cookies than most. This one will be the next to try.

  2. These look yummy!
    In the directions, it says combine butter and sugars, but only one sugar is listed in the ingredients. Should there be brown sugar, or is it just the white sugar and butter creamed?

  3. Those look great! Cashews have the most amazing flavour, although I’ve never tried them in cookies…

  4. I think they’d be great with white chocolate chips!

  5. Raidergirl – That was just a typo, there is only one type of sugar in these cookies (although they’d probably be good with a combination of white and brown sugars, too!).

  6. These sound really good! I wouldn’t have thought to put cashews and coconut together either, but now that you say them together, I can picture it. I like the idea of the different textures in 1 cookie too. Can’t wait to try these!

  7. These are absolutely delicious! How would you go about adapting this to a biscotti recipe? I think these would be delicious with tea or coffee, and the double-bake of a biscotti would help them hold up. I’m pretty confident adjusting recipes, but a total alteration is out of my league.

  8. Kate – If you want to use this flavor combination in biscotti, I would recommend using this biscotti recipe and substituting in coconut and cashews. That will give you a nice, crisp and long-lasting result: http://bakingbites.com/2010/07/almond-and-toffee-biscotti/

  9. Awesome, I’m looking forward to trying this!

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