Snow days call for cookies, and today was as snowy as it gets in Northern Virginia. Perfectly crisp, delightfully delicate, and irresistibly coconutty - enter the coconut cashew cookie.
These cookies are your friend. They will never let you down. They will give you happiness and warmth while the storm rages on outside your window. They will make your house smell like toasted coconut. They will provide you the calories you need to prepare for your winter hibernation. They will complement your mug of peppermint tea.
Make this cookie, I urge you.
Coconut oil is really the star of this recipe. It allows all the coconut notes to shine through without being too overwhelming and flattens the cookie into a thin, golden crisp. It was my first time baking with coconut oil, but I'll definitely be trying it out in more recipes.
If you need proof these are good, I've eaten at least five today. Oops.
Coconut Cashew Cookies
(adapted from Anja's Food 4 Thought)
1 and 1/2 cups cashew nuts
1 cup shredded coconut
1/3 cup raw sugar
1/4 teaspoon baking soda
1/4 cup coconut oil
2 tablespoon coconut or almond milk
1 teaspoon vanilla extract
Preheat oven to 165C/350F. Line baking sheet with parchment paper. Place cashews and coconut in a food processor and pulse until texture is of a coarse meal. Add sugar, salt and soda and pulse until combined.
In another bowl combine coconut oil, coconut milk and vanilla extract. Add to dry ingredients in the food processor and pulse again to form a dough.
Form balls of the size of a walnut out of the dough. Place on prepared baking sheet press down slightly to flatten them. Repeat until all dough is used up.
Bake for 10 minutes, until slightly brown. Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set.