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Kathy’s Chewy Chocolate Coconut Cashew Cookies

by on September 12, 2007 · 6 comments

Here’s the second recipe for today. I’m not on a crazy cookie baking binge, I just need more dough for the school function tomorrow. The rest of the cookies will be baked in the morning, but I did have to make a few test cookies and thanks to the combination of cashews and coconut, these go straight to the head of the class. They’re very different….and I mean that in a good way.

This recipe was created by Kathy Nasano of Montvale, New Jersey. Kathy’s recipe was one of the semi-finalists in the Mrs. Fields 30th Anniversary contest. I made a few tiny changes to the text. And Kathy, whom I contacted via email and who is a very nice person, gave me some tips.

Kathy’s Tips:

Use the best cocoa powder you can find. Kathy tested these with a few different brands and noticed a remarkable improvement when she used Valrhona.

Kathy says when you pack the coconut, pack it like you’re putting on jeans two sizes too small.

Be careful chopping the cashews. If you use the food processor, you might accidentally chop them too small.

chocolate-cashew-cookie-cut.jpg 

Kathy’s Chewy Chocolate Coconut Cashew Cookies

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (natural and Dutch both work here)
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 firmly packed cup sweetened flaked coconut
1 cup chopped salted cashews
2/3 to 1 cup semi-sweet chocolate chips (optional – added by Anna)

Preheat oven to 350 degree F. and have ready a couple of ungreased baking sheets.

In a small bowl, stir together the flour, cocoa and baking soda.

Beat butter, brown sugar, granulated sugar and vanilla extract in a separate large bowl until creamy. Add one egg at a time and beat until light and fluffy.

Stir the flour mixture into the larger bowl. Stir in coconut and cashews. If using, toss in the chocolate chips

Drop heaping round tablespoonfuls onto ungreased baking sheets. Bake eight to nine minutes (Anna’s took 10) or until cookies have spread and are done on the outside and a bit moist on the inside. Cool about a minute on baking sheets, then move to wire racks to cool completely.

Yield: Two dozen.

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Published on September 12, 2007

{ 6 comments… read them below or add one }

JEP September 12, 2007 at 5:18 pm

I am always trying new recipes that contain coconut & these so delicious!

barbara September 13, 2007 at 6:52 am

Anna, Today is International Chocolate Day 9/13

Just Saying…..:)

Can’t wait to make those cookies….

Mary September 17, 2007 at 6:54 am

I made these cookies yesterday. They were chocolaty, chewy and I really liked the coconut. This was what I was hoping for. But the cashews didn’t make me especially happy. They were ok. I believe I could have gotten the same result using salted peantus instead(less expensive too). I will make these cookies again, but I’m going to try salted peanuts next time.

Anna September 17, 2007 at 7:01 am

Hi Mary,

Thanks for the comment. I agree. Peanuts would taste good. I did like the cashews, though. The flavor was a little unique. But I think peanuts or even almonds would work tool.

Rachel April 11, 2008 at 8:19 am

I’m looking for a cashew cookie recipe to make for an exceptional co-worker who is quite fond of cashews. This one looks like a great possibility, but I’m a bit short on coconut, although I’m sure it’s a lovely addition – do you think that it would botch the cookie too badly to exclude it?

fiona November 5, 2008 at 4:03 pm

this is an awesome recipie. i don’t think that peanuts actually would be as good as the cashews are either, they are greasier and stronger flavored. the cashews are mild tasting and complement the coconut nicely.

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