Growing up, my grandmother’s kitchen was a place of warmth and magic. Among the many recipes she lovingly shared with us, one stood out as a family favorite: her irresistible Coconut Cashews. The mere scent of them baking would fill the house, drawing us in with the promise of something truly special.
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My grandmother, an amazing cook with a knack for creating unforgettable treats, would often tell me stories as she prepared these delightful snacks.
She’d recount how her mother had made them for her when she was a child, making the recipe a cherished family heirloom. The tradition continued with my grandmother, and now it was my turn to carry it forward.
Coconut Cashews
Check out the irresistible charm of these candied coconut cashews, a beloved family recipe passed down from my grandmother. Perfectly sweet and crunchy, they're a treat that will have everyone asking for more.
Servings 4
Calories 200kcal
Cost $20
Equipment
- Baking Sheet Lined with parchment paper
- Mixing Bowls Large and medium
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1 cup granulated sugar
- 1 cup unsweetened coconut
- 1 teaspoon salt
- 1 egg white
- 1 teaspoon vanilla
- 4 cups roasted, unsalted cashews
Instructions
Prepare Cashews and Coconut:
- Preheat your oven to 350°F (175°C).
- Spread the cashews and shredded coconut evenly on a baking sheet.
- Roast them in the preheated oven for about 5-7 minutes or until lightly golden brown. Keep an eye on them to prevent burning.
- Once done, remove from the oven and let them cool.
Blend Ingredients:
- In a food processor, blend the roasted cashews, shredded coconut, dates, melted coconut oil, vanilla extract, and a pinch of salt.
- Blend until the mixture becomes a coarse paste and starts to clump together.
Form Bars:
- Line a baking dish or pan with parchment paper.
- Transfer the blended mixture into the lined dish.
- Press the mixture firmly and evenly into the dish to form a compact layer. Use the back of a spoon or spatula to smooth the surface.
Chill and Cut:
- Place the dish in the refrigerator and chill for at least 1-2 hours, or until firm.
Serve
- Once chilled, remove from the refrigerator and cut into bars or squares using a sharp knife.
- Serve and enjoy! These bars can be stored in an airtight container in the refrigerator for up to a week.
Notes
This recipe has been passed down through generations in our family, originally made by my grandmother. It’s a cherished family favorite, perfect for making with kids and creating sweet memories together.
