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Salty Cashew-Coconut Cookies


  • 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 of hours for the best texture. 

  • Roll into tablespoon-sized balls and place on a 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.

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