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Coconut Cashew Crunchers

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Coconut Cashew Crunchers
  • Prep 15 min
  • Total 50 min
  • Servings
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Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Mar 12, 2012

Ingredients

  • 1 cup (250 mL) packed brown sugar
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) butter or margarine, softened
  • 1 tsp (5 mL) vanilla
  • 1 egg
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) flaked coconut
  • 1 1/2 cups (375 mL) chopped cashews

Steps

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

Expert Tips

  • Tip 1
    Storage: Wrap super-size cookies individually in plastic wrap or foil and freeze for big lunch-bag treats.

Nutrition Information

290 Calories, 15g Total Fat, 4g Protein, 36g Total Carbs, 22g Sugars

Nutrition Facts

Serving Size: About 22 Cookies
Calories
290
Total Fat
15g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
30mg
Sodium
220mg
Total Carbs
36g
Dietary Fiber
1g
Sugars
22g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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