coconut ginger rice crispy cookies
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.
prep time
20 Min
cook time
10 Min
method
---
yield
5 dozen
Ingredients
- 1 cup real butter,softened
- 1 1/4 cups light brown sugar, firmly packed
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup shredded unsweetened coconut
- 1 cup candied ginger pieces, diced
- 4 cups rice crispy cereal
- 2 tablespoons sesame seeds, optional
How To Make coconut ginger rice crispy cookies
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Tag:
#Quick & Easy
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes