Best 7 Coconut Cashew Cookies By Freda Recipes

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.

"COCONUT WASHBOARDS" BY FREDA

Steps:

• 1. preheat oven 375 adjust oven racks into 3rds.
• 2. Sift together 1st 4 ingredients, set aside.
• 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
• 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
• 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
• 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
• 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
• 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
• 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
• 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
• 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.

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.

CASHEW NUT COOKIES

Steps:

• Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
• Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
• To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.

COCONUT CASHEW COOKIES BY FREDA

Steps:

• Note: feel Free to Double this Recipe as I do. PREHEAT oven @ 375. Line baking sheet with parchment paper.
• in med. Bowl Whisk together 1st 4 ingredients ( dry) in a Larger bowl Cream the butter sugar til light and fluffy, Beat in the egg and vanilla til smooth.
• Add flour mixture, & coconut, blend on low speed, till no flour streaks remain.
• Stir in Cashews. Drop by 1 in balls onto baking sheet. flatten only slightly.
• BAKE for 10-13 min. till cookies are a light golden brown around the edges. Let cool 3-5 min, before removing from baking sheet. transfer to you wire rack and cool completely. MAKES about 2 dozen depends on your size of balls.