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Coconut-Cashew Crunchers

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By Betty Crocker Kitchens
Updated Jan 17, 2006
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Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Coconut-Cashew Crunchers

  • Prep Time 15 min
  • Total 50 min
  • Servings 22
  • Ingredients 10
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
  • Step 
    3
    Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

Nutrition

290 Calories
15g Total Fat
4g Protein
36g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
290
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
220mg
9%
Potassium
135mg
4%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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