Coconut Cashew Cookies By Freda Food

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

GLUTEN-FREE VEGAN FLOURLESS COCONUT CASHEW COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper and set aside.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

COCONUT CASHEW DROP COOKIES

Steps:

• Preheat oven to 350°F
• In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
• Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
• Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

COCONUT CASHEW COOKIES RECIPE

Steps:

• Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form.
• Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure ½ cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.
• Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl.
• Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1½ hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop.
• Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.
• Bake in the preheated oven for about 8 minutes or until cookies are lightly browned on the edges. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

"COCONUT WASHBOARDS" BY FREDA

Steps:

• 1. preheat oven 375 adjust oven racks into 3rds.
• 2. Sift together 1st 4 ingredients, set aside.
• 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
• 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
• 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
• 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
• 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
• 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
• 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
• 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
• 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.

COCONUT CASHEW COOKIES BY FREDA

Steps:

• Note: feel Free to Double this Recipe as I do. PREHEAT oven @ 375. Line baking sheet with parchment paper.
• in med. Bowl Whisk together 1st 4 ingredients ( dry) in a Larger bowl Cream the butter sugar til light and fluffy, Beat in the egg and vanilla til smooth.
• Add flour mixture, & coconut, blend on low speed, till no flour streaks remain.
• Stir in Cashews. Drop by 1 in balls onto baking sheet. flatten only slightly.
• BAKE for 10-13 min. till cookies are a light golden brown around the edges. Let cool 3-5 min, before removing from baking sheet. transfer to you wire rack and cool completely. MAKES about 2 dozen depends on your size of balls.