TOASTED COCONUT CASHEWS RECIPE RECIPES
COCONUT CASHEW DROP COOKIES RECIPE - FOOD.COM
These are delicious! A more "grown up" kinda cookie. For extra flavor, toast the coconut and/or cashews.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
- Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
- Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.
Nutrition Facts : Calories 176, FatContent 9.3, SaturatedFatContent 5, CholesterolContent 19.4, SodiumContent 155.2, CarbohydrateContent 22, FiberContent 0.6, SugarContent 13.6, ProteinContent 2.1
COCONUT-CASHEW RICE RECIPE - DANIEL BOULUD | FOOD & WINE
Serve this dish with Daniel Boulud's Brazilian seafood soup. More Recipes by Daniel Boulud Delicious, Quick Side Dishes
Provided by Daniel Boulud
Total Time 30 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.
- In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.
- In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut and serve.
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