This recipe for Coconut Cashews is incredibly addictive and easy to whip up!
One of my favorite snacks sold at Trader Joe’s are the Coconut Cashews. Simply just a bag of cashews covered in sweet coconut, yumm!
A few weeks ago, I found myself craving this snack from Trader Joe’s without wanting to venture out into the cold winter just to buy cashews. I developed this recipe and ended up liking them more than the store bought!
My partner and I can go through a batch of these within a matter of days. If you love coconut, I guarantee this snack is sure to be a hit!
How to Make Coconut Cashews
This recipe is made by mixing egg white, coconut oil and agave syrup (honey can be substituted).
Then, you will stir in the cashews until well coated by the syrup mixture.
Shredded coconut is mixed in and the cashews are cooked at a low temperature over until slightly golden. Make sure you are keeping a close eye on the oven. Nuts tend to burn very easily if left in the oven too long.
Immediately after taking the cashews out of the oven, add more coconut on top and gently stir to combine. Cool the cashews completely before enjoying!
Why Egg White?
Egg white is used in this recipe to help bind the shredded coconut to the cashews. Egg whites are commonly used in granola to help bind the granola together and create clusters.
If you have any other Trader Joes products you would like me to recreate, let me know in the comments!
You may also like:
- Almond Butter Raspberry Chocolate Bark
- Rosemary Roasted Mixed Nuts
- Roasted Beet and Goat Cheese Salad with Champagne Dressing
- Quick and Easy Chicken Pozole Soup
- Lemon Chicken Rice Soup (Easy Weeknight Recipe)
Did you make this recipe?
Please let me know how this recipe turns out for you in the comments below!
Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.
Coconut Cashews (Trader Joe’s Copycat Recipe)
Ingredients
- 2 cups cashews
- 1 tbsp egg white
- 1 tbsp coconut oil, melted
- 1 tbsp agave syrup or honey
- 1/4 cup + 2 tbsp finely shredded, unsweetened coconut
Instructions
- Preheat oven to 300 degrees Fahrenheit. Line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, whisk egg white until frothy.
- Add melted coconut oil and agave syrup. Whisk to combine.
- Add cashews and stir until well coated.
- Add 1/4 cup coconut and stir.
- Pour the coconut mixture onto baking sheet. Bake 20 minutes or until lightly browned. Check periodically to ensure the cashews become too dark.
- Remove from oven, immediately add remaining 2 tablespoons of coconut and toss lightly.
- Let cool completely. Store in an airtight container.
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