Coconut Cashew Crunchers

Name: Coconut Cashew Crunchers
Prep time: 15 min
Total time: 50 min
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

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Prep 15 min
Total 50 min

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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.