¾ cup sweet shredded coconut, toasted
3 cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup butter, room temp.
¾ cup firmly packed light brown sugar
½ cup white sugar
1 tsp. vanilla
1 cup white chocolate chips
¾ cup cashew pieces
To toast coconut, preheat oven to 300 F. Spread coconut on dry baking sheet. Bake in 5 minute intervals, stirring in between, until golden brown. Set aside to cool.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda and salt. Set aside.
Cream together butter and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Gradually add the flour mixture, mixing just until combined. Stir in white chips, coconut and cashews.
Drop dough by tablespoonful onto prepared baking sheets leaving about 2” in between cookies. Flatten top of dough slightly with your hand. Bake for 14 – 16 minutes or until edges are just browned. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.