Cashew & Coconut Cookies


2 1/4 cups of all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (packed) light brown sugar
1/2 cup granulated sugar
1 1/2 sticks (3/4 cup) salted butter, softened (not melted)
2 large eggs
2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
4 oz. chopped, unsalted raw cashews (about 1 cup)
4 oz chopped dates (about 1 cup)
2 oz. sweetened shreeded coconut (about 1/4 cup), reserved for topping.

Yield: About 2.5 dozen.

  • -Preheat oven to 300 degrees F.
    -In medium bowl, combine flour, soda and salt. Mix well with wire whisk and set aside.
    -In a medium bowl, combine sugars with electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, beat until smooth.
    -Add flour mixture, coconut, cashews, and dates. Blend at low speed just until combined. Do not overmix.
    -Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut.
    -Bake for 18 to 22 minutes or until bottoms turn golden brown. With a spatula, transfer cookies to a cool, flat surface.

I just made these yesterday for my family and they ate all of them!