coconut ginger rice crispy cookies
(1 rating)
Another great recipe from: EatWisconsinCheese.com These can be spread in large pan and baked also. But best baked as cookies. Candied ginger( crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
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(1 rating)
yield
5 dozen
prep time
20 Min
cook time
10 Min
Ingredients For coconut ginger rice crispy cookies
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1 creal butter,softened
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1 1/4 clight brown sugar, firmly packed
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1 cgranulated sugar
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1 tsppure vanilla extract
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1 tspsalt
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2 lgeggs
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2 call purpose flour
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1 1/2 tspbaking powder
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1 cshredded unsweetened coconut
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1 ccandied ginger pieces, diced
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4 crice crispy cereal
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2 Tbspsesame seeds, optional
How To Make coconut ginger rice crispy cookies
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1Preheat oven to 350^. In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time and beat until smooth.
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2In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart. Sprinkle the top of each cookie with sesame seeds , if desired. Bake until edges just start to turn golden and centers are still moist, 10-12 minutes. Remove to a cooking rack or paper to cool completely. Store in an airtight container for up to one week.
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