Ingrédients pour Coconut Cashew Drop Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Granulated Sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Flaked Coconut
- 1 cup roasted cashews (optional: toast before adding)
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Comment préparer Coconut Cashew Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup unsweetened shredded coconut (toasted, if desired) and 1 cup roasted cashews (toasted, if desired).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
24g
Carbs
7g