Salty Cashew-Coconut Cookies

I wanted a cookie that reminded me of a PayDay bar because those are one of the best candy bars ever invented. And in fact you could probably use roasted salted peanuts here in this recipe just fine but I haven’t tried it because I’m a FANCY GIRL NOW and my peanuts are cashews. (Actually, it’s ’cause of peanut allergies in some kids we know but the “too fancy for peanuts” excuse sounds so glamorous!)

And you know what, I actually don’t like cashews that much on their own. My ex-husband’s best friend LOVED cashews and they’re the only nut he’d eat. Myself, I prefer a crispy roasted almond or even a big, fat Brazil nut usually. But cashews I find are the best substitute for peanuts when it comes to cooking and baking. Try making peanut sauce with cashew butter instead of peanut butter and you’ll see what I mean. And cashew butter plus strawberry jelly is the most popular PBJ — CBJ? — combo in my house.

But in the here and now, just try making salty cashew coconut cookies. And get more cookie recipes here!


Salty Cashew-Coconut Cookies

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4.8 from 4 reviews

  • Author: Hilah



1 cup flour

1/2 cup shredded unsweetened coconut*

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup unsalted butter

2/3 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup chopped roasted, salted cashews


Set oven to 350 and line a baking sheet with parchment paper

Combine flour, coconut, baking soda and salt in a small bowl.

In a large bowl, cream butter with brown sugar until smooth.

Add egg and vanilla and mix until combined.

Add dry ingredients and combine.

Fold in nuts by hand. Cover and refrigerate for a couple hours for best texture.

Roll into tablespoon-sized balls and place on cookie sheet about 1.5 inches apart.

Bake 10-12 minutes until browned around the edges and centers are puffed.

Cool 5-10 minutes before eating and cool completely before storing in airtight containers.


*On coconut. If all you have is sweetened coconut shreds, use those. Increase the salt a little to balance it. And if you are using unsweetened, coconut and have a few extra minutes to spare, toast the coconut in a dry skillet over medium heat for 2-3 minutes until lightly browned. Stir often. Add the toasted coconut to the flour and proceed as directed. 

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  1. mitchell on April 9, 2019 at 4:51 pm

    Dear Hilah,

    I love your posts. You have a gift.

    I read the email you sent and I was confused by this line you wrote:
    ” …to get paid in actual money rather than “exposure”.

    I am not sure what that means. Are you wanting to get paid for exposure? You can probably do that if you were so inclined.

    Keep up the good work.

    • Hilah on April 10, 2019 at 7:04 am

      Hi Mitchell!
      Thanks for reading. I was referring to something all freelance-types are familiar with, getting paid in exposure. No one likes it! 😛 Money is much preferred but there are still lots of writing gigs out there that equate a tweet (exposure) with compensation.

  2. Fuji on October 17, 2019 at 7:58 pm

    These look beautiful – great idea.

  3. Linda on March 22, 2020 at 3:56 pm

    Hubby loved these! Thank you; this recipe is a keeper!

    • Hilah on March 25, 2020 at 10:49 am


  4. Gary Cottrell on January 23, 2021 at 3:58 pm

    I tried making a vegan version of this by replacing the egg with a little almond coconut milk; the other modification was that I used raw, unsalted cashews, whole. Even with the unsalted cashews, it came out a bit salty, and not particularly sweet. Of course, they didn’t hold together as well without the egg, but they didn’t fall apart either. Next time I will try more sugar and less salt. Anyone have other suggestions?

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