Get ready to indulge in a sweet escape with our Coconut Cashew Toffee Cookies! These delightful treats are a perfect blend of rich, buttery goodness and crunchy cashews, all wrapped up in a tropical twist of shredded coconut. Whether you’re looking to impress guests at your next gathering or simply craving a delicious homemade snack, these cookies are sure to satisfy your sweet tooth. With just 27 minutes from prep to plate, you’ll be savoring the irresistible flavors in no time. Dive into this recipe and discover why these cookies are destined to become your new favorite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup chopped cashews
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 1 teaspoon of vanilla extract to the butter and sugar mixture, and mix until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup of shredded coconut and 1 cup of chopped cashews using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Coconut Cashew Toffee Cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Ingredients: Make sure your butter is at room temperature for easier mixing and a fluffier cookie texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to prevent tough cookies.
- Chill the Dough: If you have time, chill the dough for about 30 minutes before baking to enhance the flavors and prevent spreading.
- Even Baking: Rotate your baking sheets halfway through the baking time to ensure even cooking and browning.
- Storage: Keep any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- Add a Twist: Feel free to experiment by adding chocolate chips or dried fruit for a unique twist on this classic recipe!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 16g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 25mg
