Coconut-Cashew Crunchers

Coconut-Cashew Crunchers

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

 

About 22 cookies

1
cup packed brown sugar
1
cup granulated sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
2
cups flaked coconut
1 1/2
cups chopped cashews
  1. Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
  2. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
  3. Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Makes About 22 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
Wrap super-size cookies individually in plastic wrap or foil, and freeze for big lunch-bag treats.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 290
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 220mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 1g,
    • Sugars 22g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.