Coconut Cashew Cookies By Freda Recipes

COCONUT CASHEW DROP COOKIES

Steps:

• Preheat oven to 350°F
• In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
• Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
• Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

GLUTEN-FREE VEGAN FLOURLESS COCONUT CASHEW COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper and set aside.

COCONUT CASHEW COOKIES

Steps:

• 1. Heat oven to 350 and then beat together your first 5 ingredients until nice and creamy. Next add your flour, salt and baking soda an mix. Now add your coconut and cashews and stir together with a spoon.
• 2. Now, use a cookie scooper or spoon and drop them onto a parchment lined cookie sheet pan. Bake from 8 to 10 minutes until lightly golden brown. Let sit for 2 minutes before removing from pan. These cookies are super chewy and delish!!!
• 3. Tibby loved the aroma of these delicious cookies and temptation got the better of her. She scratched at the cabinets and dishwasher trying to find a way to get a cookie.....poor Tibby....her just want one cookie...purrrty please Momma....can I have one? LOL

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. 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.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

MRS FIELDS CASHEW AND COCONUT COOKIES

Steps:

• Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
• Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed.
• Add butter and mix to form a grainy paste.
• Add eggs and vanilla, and beat until smooth. Add flour mixture,.
• coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets.
• 2 inches apart.
• Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or.
• until bottoms turn golden brown. With a spatula transfer to a cool flat.
• surface.