Go Back
+ servings

Cashew Coconut Cookies

Buttery, crisp and delicious cookies. Perfect for the holidays
Prep Time30 mins
Cook Time25 mins
Course: Dessert
Keyword: butter cookies, cashew coconut cookies, easy cookie recipe
Servings: 28


  • 125 gram butter soft but still cool
  • 1/4 cup castor sugar
  • 1/3 cup roasted cashew nuts chopped
  • 1/2 cup dessicated coconut toasted
  • 1 cup cake wheat or all purpose flour
  • milk chocolate
  • extra cashews for decorating (optional)


  • Beat the butter until creamy. Add the sugar and beat further until well incorporated and creamy
  • Add the toasted coconut and chopped cashew nuts. Add the flour and combine until you have a firm but pliable dough
  • Roll out the dough about 1/2cm thick. Scrape the dough with a fork in both directions. Cut into small circles
  • Place on a lined cookie sheet and bake at 160 degrees Celsius for 20-25 minutes until the edges are slightly brown
  • Allow the cookies to cool on a cooling rack. Melt some chocolate and dip half into the chocolate and sprinkle more chopped cashew nuts on top


  1. I used about 100 grams of chocolate for the cookies but you could use more or less
  2. The sprinkling of nuts on top is totally optional but I would say it is necessary
  3. You can store the cookies in an airtight container for up to two weeks. If the weather is really hot it is best refrigerated.
  4. When melting the chocolate to decorate pop it into the microwave and heat for 30 seconds. Heat more only if it hasn't started to melt. Your chocolate must not be fully melted in the microwave as once mixed it will all melt