Best 2 Coconut Cashew Cookies Recipes

Coconut cashew cookies are a delightful treat that offer a perfect balance of sweet and nutty flavors. Their golden-brown exterior and chewy texture make them irresistible. Originating from the Caribbean, these cookies have become popular worldwide and can be found in many bakeries and cafes. The combination of coconut and cashews creates a delightful flavor profile that is sure to please everyone. If you're looking for a delightful and easy-to-make cookie recipe, then coconut cashew cookies are the perfect choice for you.

Here are our top 2 tried and tested recipes!

COCONUT CASHEW COOKIES

Coconut Cashew Cookies image

I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free, so I've also tried a variety of gf flours. Finally, I meet with success! This is a moist cookie that holds up to dunking in tea or coffee with a nutty, light, mildly sweet flavor that is a bit exotic. Make these for afternoon tea parties or pull some out for surprise guests.

Provided by smallbitesbigworld

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

2 cups roasted, salted cashews
4 teaspoons peanut oil, divided
7 teaspoons water, divided
¼ cup packed light brown sugar
¼ cup white sugar
¼ cup coconut oil
¼ cup unsalted butter, softened
1 large egg
1 ½ cups quinoa flour
¾ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon ground cardamom
⅛ teaspoon ground mace
2 cups unsweetened coconut flakes

Steps:

Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.
Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop. Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.
Bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 30.3 g, Cholesterol 25.7 mg, Fat 32.3 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 18 g, Sodium 246.6 mg, Sugar 11.6 g

COCONUT CASHEW COOKIES

Coconut Cashew Cookies image

Two years ago I bought a huge bag of cashews from Sam's Club because I love them so. However, this bag was so big and I ate & ate and it seemed to not make a dent. So, I got on the internet and was searching for something to make with the cashews and came across this recipe. Now, normally I will give you the site to where I got...

Provided by Kimberly Biegacki

Categories Cookies

Time 30m

Number Of Ingredients 10

Ingredients

1 c brown sugar, firmly packed
1 c sugar
1 c butter or margarine, softened
1 medium egg
1 1/2 tsp vanilla
2 1/2 c flour
1/4 tsp salt
2 c flaked coconut
1 1/2 c cashews, salted and chopped
1 tsp baking soda

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

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your cookies will taste. Use pure vanilla extract, unsalted butter, and fresh coconut.
Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
Bake the cookies until they are golden brown: The cookies should be golden brown around the edges and just set in the center. Overbaking will make the cookies dry.
Let the cookies cool completely before serving: The cookies will continue to firm up as they cool. Let them cool completely before serving for the best flavor and texture.

Conclusion:

These coconut cashew cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them chewy or crispy, these cookies are sure to be a hit. So next time you are looking for a sweet treat, give these coconut cashew cookies a try. You won't be disappointed!