Coconut Cashew Crunchers

Prep Time:15 Mins | Total Time:50 Mins | Makes:About 22 Cookies

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

1 cup (250 mL) packed brown sugar

1 cup (250 mL) granulated sugar

1 cup (250 mL) butter or margarine, softened

1 tsp (5 mL) vanilla

1 egg

2 1/2 cups (625 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

2 cups (500 mL) flaked coconut

1 1/2 cups (375 mL) chopped cashews

Heat oven to 350ºF. 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.
Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

Storage : Wrap super-size cookies individually in plastic wrap or foil and freeze for big lunch-bag treats.

1 Serving (1 Cookie): Calories 290; ( Calories from Fat 140 ); Total Fat 15g ( Saturated Fat 7g , Trans Fat 0g ) ; Cholesterol 30mg; Sodium 220mg; Total Carbohydrate 36g ( Dietary Fiber 1g , Sugars 22g ); Protein 4g