Coconut cookies are a fantastic change from the cookies that we see and eat otherwise. While recipes abound for chocolate chip or oatmeal cookies there are not many recipes for good coconut cookies.
Yield: 30 servings
2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews;
1 c Chopped dates
1/4 c Sweetened shredded coconut
Reserved for topping
Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
Mix well with a wire whisk and set aside. In a medium bowl combine sugars
with an electric mixer at medium speed. Add butter and mix to form a grainy
paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
coconut, cashews and dates. Blend at low speed just until combined. Drop by
rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
until bottoms turn golden brown. With a spatula, transfer to a cool, flat