Salty Cashew-Coconut Cookies

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4.8 from 4 reviews



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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