Hey there, cookie lovers! If you’re looking for a treat that’s sweet, nutty, and just a little bit tropical, you’ve come to the right place. Coconut Cashew Cookies are the perfect blend of crunchy cashews, chewy coconut, and rich chocolate chips, all held together with a touch of creamy condensed milk. They’re ridiculously easy to make and even easier to eat!
Method
Preheat the Oven
First, set your oven to 350°F (175°C) to ensure it’s properly heated by the time you’re ready to bake. Line a baking sheet with parchment paper, which not only prevents the cookies from sticking but also makes cleanup much easier.
Mix the Ingredients
In a large mixing bowl, combine the cashews, shredded coconut, chocolate chips, and sweetened condensed milk. Using a spatula, stir everything together thoroughly. The goal here is to make sure every ingredient is well incorporated, so the cookies hold together nicely during baking. The condensed milk acts as a binding agent, making the mixture slightly sticky and cohesive.
Form the Cookies
Using a large cookie scoop, scoop out the mixture and place it onto the prepared baking sheet. You should be able to make about 7 cookies. Make sure to space them out slightly, as the cookies might spread just a bit while baking. Press them down gently with the back of the scoop to give them a slightly flattened shape, which helps them bake evenly.
Bake
Place the baking sheet into the preheated oven and bake for approximately 11 minutes. Keep a close eye on the cookies as they bake, looking for the edges to turn a light golden brown. This color indicates that the cookies are cooked through and have developed a slight crispness on the outside.
Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This cooling period is crucial because the cookies will still be soft when hot. Allowing them to cool ensures they firm up properly and hold their shape when you pick them up. Once cooled, the cookies will have a delightful chewy texture with just the right amount of crunch.
Necessary Tools
- Mixing bowl
- Large cookie scoop
- Baking sheet
- Parchment paper
- Spatula
Coconut Cashew Cookies: A Delightful Treat
Cuisine: IndianDifficulty: Easy7
servings5
minutes11
minutes16
minutesIngredients
1 cup cashews
1 cup shredded coconut
2/3 cup chocolate chips
1/3 cup sweetened condensed milk (you can use coconut condensed milk for a dairy-free option)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the Ingredients: In a mixing bowl, combine the cashews, shredded coconut, chocolate chips, and condensed milk. Stir well to make sure everything is evenly coated.
- Form the Cookies: Use a large cookie scoop to portion out 7 cookies and place them on the prepared baking sheet.
- Bake: Pop the cookies into the oven and bake for about 11 minutes. Keep an eye on them the edges should be slightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for at least 10 minutes before moving them. This helps them set and become perfectly chewy.
Notes
- Don’t skip the cooling step! The cookies might seem soft when you first take them out, but they firm up as they cool.
- Be gentle when mixing to avoid breaking the cashews too much.
- Make sure to use parchment paper to prevent sticking and easy cleanup.
Serving Suggestions
These cookies are fantastic on their own, but you can also try them:
- With a scoop of vanilla ice cream
- Drizzled with a bit of caramel sauce
- Dipped in melted chocolate for extra indulgence
Fun Fact
Did you know? Cashews aren’t technically nuts, they’re seeds from the cashew apple! But don’t worry, they’re still totally delicious in cookies.
Conclusion
There you have easy, delicious Coconut Cashew Cookies that are sure to impress! Whether you’re whipping these up for a quick snack or serving them at a party, they’re bound to be a hit. Enjoy every bite!
