Coconut Cashew Cookies 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.

4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)

Steps:

• Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
• Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
• Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
• Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
• Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!

COCONUT CASHEW CRUNCH

Steps:

• In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.

JAZMIN'S SUPER HEALTHY EPIC COCONUT CASHEW COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
• Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
• Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
• Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets.

COCONUT CHICKEN CURRY WITH CASHEWS

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

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.

COCONUT CASHEW COOKIES

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 1/2 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 1 1/2 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 until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

CASHEW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1/2 cup butter and sugar until light and fluffy. Add the egg, beating well, then stir in the sour cream and 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Fold in cashew pieces. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting, melt 1/2 cup butter in a saucepan over medium heat. Cook until butter turns a light brown color, be careful not to burn it. Remove from heat and stir in the cream. Gradually beat in the confectioners' sugar and 1 teaspoon vanilla until smooth. Spread onto cooled cookies.

COCONUT CASHEWS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the granulated sugar, coconut and salt until well combined.
• In another bowl, whisk together the egg white and vanilla until frothy.
• Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated.
• Then pour the coated nuts into the bowl with the coconut and sugar mixture and toss until they are well coated.
• Pour the nuts onto the prepared baking sheet and spread them out evenly.
• All the coconut mixture won't stick to the nuts, it's okay, just pour it onto the baking sheet with the cashews and most of it will bake onto the nuts in the oven.
• Bake for 1 hour and 15 minutes, stirring once or twice.
• Allow the nuts to cool completely on the baking sheet.
• Store in an airtight container at room temperature for 2-3 weeks.

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

Steps:

• 1. Heat oven to 350 and then beat together your first 5 ingredients until nice and creamy. Next add your flour, salt and baking soda an mix. Now add your coconut and cashews and stir together with a spoon.
• 2. Now, use a cookie scooper or spoon and drop them onto a parchment lined cookie sheet pan. Bake from 8 to 10 minutes until lightly golden brown. Let sit for 2 minutes before removing from pan. These cookies are super chewy and delish!!!
• 3. Tibby loved the aroma of these delicious cookies and temptation got the better of her. She scratched at the cabinets and dishwasher trying to find a way to get a cookie.....poor Tibby....her just want one cookie...purrrty please Momma....can I have one? LOL

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.