Coconut Cashews Recipes

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COCONUT CASHEW CRUNCH



Coconut Cashew Crunch image

The crunch is always a hit for Christmas snacking. It's one of my husband's favorites-and he says he doesn't like coconut! It's incredible on ice cream. -Dana Nemecek, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 8

9 cups Rice Krispies
2 cups sweetened shredded coconut
1 can (8 ounces) salted cashew pieces
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.

Nutrition Facts :

4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)



4 Ingredient Toasted Coconut Cashews Recipe (Paleo, Gluten Free, Vegan) image

4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.

Provided by Demeter | Beaming Baker

Time 29m

Number Of Ingredients 5

2 cups roasted, unsalted cashews
¼ cup + 1 tablespoon small, shredded coconut flakes
¼ teaspoon salt (optional)
1 tablespoon coconut sugar
3 tablespoons pure maple syrup

Steps:

  • Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
  • Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
  • Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
  • Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
  • Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
  • Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!

Nutrition Facts : ServingSize 1/4 cup, Calories 137 calories, Sugar 5g, Sodium 2mg, Fat 10g, SaturatedFat 3g, UnsaturatedFat 7g, Carbohydrate 10g, Fiber 1g, Protein 3g

COCONUT-CASHEW CRUNCHERS



Coconut-Cashew Crunchers image

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 22

Number Of Ingredients 10

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

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.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g

COCONUT-CURRY CASHEWS



Coconut-Curry Cashews image

Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Cashews

Time 1h5m

Yield Makes 2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon curry powder
3/4 cup sugar
1 tablespoon water
1 tablespoon honey
Coarse salt
2 cups unsalted roasted cashews (9 ounces)
1/2 cup large unsweetened coconut flakes

Steps:

  • Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
  • Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
  • Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

COCONUT CASHEW DROP COOKIES



Coconut Cashew Drop Cookies image

These are delicious! A more "grown up" kinda cookie. For extra flavor, toast the coconut and/or cashews.

Provided by Parsley

Categories     Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

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.

Nutrition Facts : Calories 176, Fat 9.3, SaturatedFat 5, Cholesterol 19.4, Sodium 155.2, Carbohydrate 22, Fiber 0.6, Sugar 13.6, Protein 2.1

COCONUT CASHEW BUTTER RECIPE BY TASTY



Coconut Cashew Butter Recipe by Tasty image

Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor

Provided by Tiffany Lo

Categories     Snacks

Yield 12 servings

Number Of Ingredients 4

3 cups roasted cashew
½ cup unsweetened coconut flake
1 tablespoon coconut oil
food processor

Steps:

  • NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
  • In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
  • Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
  • Blend until well combined.
  • Pour into a jar, store in a refrigerator and use within one month.
  • Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
  • Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams

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