I know, I know, you’re probably thinking another cookie recipe? And my answer would be YES, another cookie recipe! And you’re going to want this recipe, trust me.
I’ve decided that I need to stop declaring a cookie “my favorite cookie” because as soon as I do that, I find yet again, another “favorite cookie recipe.” So I’m just going to to tell you that these cookies are pretty darn fabulous and if you’re not a fan of coconut or cashews, then I’m really, really sorry because these cookies rock.
To set the record straight, I’m not usually one who likes nuts in their cookies, but it totally works this time. I have nothing against nuts, I love them all, but I usually prefer my cookies to be nutless. . . unless it’s a white chocolate macadamia cookie :). And now of course, I’ll be ok with nuts in my cookies if it’s a white chocolate coconut-cashew cookie.Print
Buttery, crispy on the edges and chewy on the inside, these white chocolate coconut-cashew cookies are amazing!
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter (, softened)
- 2 tsp. vanilla
- 1 egg
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup flaked coconut
- 1/2 cup chopped (, salted cashews)
- 1 1/2 cups white chocolate chips
- Heat oven to 350 degrees.
- In bowl of an electric mixer, beat sugars and butter until creamy on medium speed. Add vanilla and egg and continue beating until light and fluffy.
- Add flour, baking soda and salt mix well.
- Stir in coconut, cashews and white chocolate chips.
- Drop dough by 1/4 cupfuls about three inches apart on a lined cookie sheet.
- Bake 13-15 minutes or until edges are golden brown.
- Cool on the cookie sheet for about 2 minutes and then move to a cooling rack. (This makes about 12 large cookies)
You can make these cookies smaller, using a regular cookie scoop if you’d like. Just watch the baking time on them, they may not take as long.
Recipe Source: Adapted from this little old Betty Crocker Cookbook I bought years and years ago.