2 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 (packed) light brown sugar
1/2 cup sugar
1 1/2 sticks (3/4 cup) salted butter, softened
2 large eggs
2 tsp vanilla extract
1/2 cup sweetened shredded coconut
4 ounces chopped, unsalted raw cashews (1 cup)
4 ounces chopped dates (1 cup)
2 ounces sweetened shredded coconut (1/4) for topping.
Preheat oven to 300 degrees.
In a medium bowl, combine flour, soda and salt. Mix well with wire
whisk and set aside.
In a medium bowl, combine sugars with an electric mixer at
medium speed. Add butter and mix to form grainy paste. Add eggs
and vanilla and beat until smooth.
Add flour mixture, coconut, cashews, and dates. Blend at low
speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased baking sheets, 2
inches apart. Sprinkle tops lightly with reserved coconut.
Baked for 18 to 22 minutes or until bottoms turn golden brown.
With a spatula, transfer cookies to cool, flat surface.
Recipe credit: Unknown
