Chewy Chocolate Coconut Cashew Cookies were 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. And update! It's 2023 and I still use this recipe. With more experience making the cookies, I've been able to add a new photo.
Kathy's Tips for Cookies
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.
More Tips
The original yield was for 24 cookies, but I get more like 32 using a medium cookie scoop. Speaking of which, I like to scoop the dough and chill the dough balls. The cold, pre-scooped dough balls take around 15 minutes to bake.
The original recipe doesn't call for salt since there are so many salted cashews. I like the cookies better with some added salt, so I use ¼ teaspoon in the dough. If you want even more salt, you can top the cookies with a little Maldon sea salt flakes.
Half Batch Chewy Chocolate Coconut Cashew Cookies
1 cup plus 2 tablespoons all-purpose flour (145 grams)
¼ cup unsweetened cocoa powder (natural and Dutch both work here)
½ teaspoon baking soda
½ cup (1 stick) unsalted or salted butter, softened
¼ cup plus 2 tablespoons brown sugar
¼ cup plus 2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 large egg
½ firmly packed cup sweetened flaked coconut
½ cup chopped salted cashews
⅓ to ½ cup semi-sweet chocolate chips (optional – added by Anna)
Preheat oven to 350 degree F. 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 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 or use a medium size cookie scoop. Bake 10 minutes 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: 32
Recipe
Chewy Chocolate Coconut Cashew Cookies
Ingredients
- 2 ¼ cups all-purpose flour (290 grams)
- ½ cup unsweetened cocoa powder, natural or Dutch (40 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional)
- 1 cup 2 sticks unsalted or salted butter, softened (228 grams)
- ¾ cup brown sugar (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup firmly packed cup sweetened flaked coconut
- 1 cup chopped salted cashews, coarsely chopped or just use the pieces
- ⅔ to 1 cup semisweet chocolate chips optional – added by Anna
Instructions
- Preheat oven to 350 degree F. Have ready a couple of ungreased baking sheets.
- In a small bowl, stir together the flour, cocoa and baking soda. If using unsalted butter, add the salt.
- 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 (or use a cookie scoop) onto ungreased baking sheets. Bake 10 minutes 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.
fiona
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.
Rachel
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?
Anna
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.
Mary
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.
barbara
Anna, Today is International Chocolate Day 9/13
Just Saying.....:)
Can't wait to make those cookies....
JEP
I am always trying new recipes that contain coconut & these so delicious!