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