Coconut Sorbet With Cashew Crunch Recipes

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.

COCONUT SORBET WITH CASHEW CRUNCH

Steps:

• Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
• Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
• Scoop sorbet into dishes; top with lychees and cashew crunch.

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

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!