Cashew and Coconut Cookies

Cashew and Coconut Cookies

Yield: 30 servings

2 1/4 cup Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 cup Light brown sugar
1/2 cup Sugar
3/4 cup Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 cup Sweetened shredded coconut
1 cup Chopped raw cashews;
-unsalted
1 cup Chopped dates
1/4 cup Sweetened shredded coconut
Reserved for topping

Preheat oven to 300*F. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat
surface.