Coconut Cashew Cookies Recipe

One of the things I often hear from people when I mention that I am a Life Made Delicious Connector is that they assume all of the recipes on LifeMadeDelicious.ca are using pre-packaged mixes. While it’s true that there are a number of recipes on the site that do use a mix as one of the ingredients, there are also quite a lot of recipes that don’t use any mixes for ingredients, like the recipe I used for these truly homemade cookies – Coconut Cashew Cookies.

Last night as I was browsing Life Made Delicious for a cookie recipe to make with my daughter today, I realized that I’m in a bit of a rut when it comes to the type of cookies that I make – for instance, they almost always have some form of chocolate in them. Looking for something completely new, I spied these Coconut Cashew Cookies in the Top 10 Homemade Goodies List (close runner up for me were these Ginger Cookies that I also made).

These cookies are really good. I had trouble keeping my daughter from eating all the raw dough before we put them in the oven (Note: the batter has raw egg so it’s not a great idea for your kids to eat the batter, tempting though it may be). Though everyone (including our cat) loves these cookies, the next time I make them, I think I’ll flatten them out a bit more. The cookies don’t spread out much while cookie, so when the recipe says “flatten slightly”, go ahead and squash them down.

Coconut Cashew Cookies Recipe

*Makes 18-22 cookies

Ingredients:

• 1 cup (250 mL) packed brown sugar
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) butter or margarine, softened
• 1 tsp (5 mL) vanilla
• 1 egg
• 2 1/2 cups (625 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) flaked coconut
• 1 1/2 cups (375 mL) chopped cashews

Method:

1. Heat oven to 350ºF. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
2. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
3. Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

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