Three-C Cookies
Makes 2 1/2 to 3 dozen cookies
I developed this recipe as a way of combining some of my favorite decadent things to eat: cashews, (white) chocolate, and coconut (that's where the "three C" comes from in the recipe name!). I was so disappointed the first time I made these--they didn't really taste anything as special as their ingredients would indicate, and it seemed like a big waste. Fortunately, I didn't chuck them in the garbage--and by the second day, they were delicious. That first day, the cashews were sort of rubbery and limp, but by the second day, they regained their crunch and the cookies had a fantastically buttery flavor. These really are to die for as long as you wait a full day after making them before indulging! Two different friends have told me that these are the best cookies they've ever tasted, and I'm inclined to agree with them.
1 stick plus 2 Tablespoons (5 ozs.) unsalted butter
1 1/2 to 2 cups (about 5 ozs.) flaked sweetened coconut
1 1/2 cups (6 ozs.) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (about 5 1/2 ozs.) packed brown sugar
1/2 cup (3 1/2 ozs.) sugar
1 large egg plus 1 large egg yolk
2 teaspoons pure vanilla extract
1 cup (4 1/4 ozs.) coarsely chopped cashews
1 cup ( 6 ozs.) white chocolate chips
-- Melt butter over very low heat and set aside to cool slightly. Put oven racks at top and lower-middle positions and preheat the oven to 325°. In a medium bowl, stir together the coconut, flour, baking soda, and salt. Set aside. Cover two cookie sheets with parchment paper and set aside.
-- In a large bowl on low speed, beat together the butter and both sugars until thoroughly blended. Beat in egg, egg yolk, and vanilla extract. Add coconut/flour mixture and on lowest mixer speed, beat until just combined. Fold in cashews and white chocolate chips.
-- Place large scoops of dough (1 1/2 to 2 Tablespoons per scoop) onto parchment-covered cookie sheets, doing 8 to 9 scoops per sheet (if you don't have parchment, just grease the cookie sheets lightly--they will end up slightly more crispy on the bottoms without parchment, but still excellent).
-- Place one cookie sheet on each oven rack. Bake at 325° for 6 to 8 minutes, then reverse the cookie sheets, putting the one from the top rack on the lower middle rack and vice versa. Bake for another 6 to 8 minutes, or until just barely golden brown.
-- Remove from heat and allow cookies to cool on cookie sheets for about 10 minutes before removing to wire racks to cool completely. Allow to sit overnight before serving.
Storage
These keep for up to 4 days in an airtight container, and shouldn't be eaten until the day after you make them. You can make the dough in advance and freeze it, too; just chill the dough in the fridge for 30 to 60 minutes, or until firm enough to handle, and form it into a log about 12" to 14" long. Lay it on a double thickness of waxed paper and wrap the waxed paper around it firmly, twisting the ends closed. Store the wrapped dough in an airtight container in the freezer up to 6 weeks. To bake the frozen dough, chop off pieces with a sharp knife and bake as indicated, adding about 2 minutes to the total baking time.
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