Cashew Coconut Cookies

David O’Dea ’19 (Dedham, Mass.) won this year’s Carleton cookie contest, beating out four other teams. Campus food service Bon Appétit sponsored the contest and afterward served O’Dea’s vegan cashew-coconut cookie in the dining halls. Here's the winning recipe:

1 cup roasted cashew butter
1 1/2 cups shredded coconut
3/4 cups chocolate chips
1/3 cup craisins
1/4 cup maple syrup
Thoroughly mix all ingredients together and shape into ~20 tablespoon-sized balls. Bake at 325 for 20 minutes or until the coconut begins to look golden brown. 
Note: For gluten-free and vegan cookies, use vegan chocolate chips