Coconut Ginger Rice Crispy Cookies

Pat Duran


Another great recipe from:
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.

★★★★★ 1 vote
5 dozen
20 Min
10 Min


1 c
real butter,softened
1 1/4 c
light brown sugar, firmly packed
1 c
granulated sugar
1 tsp
pure vanilla extract
1 tsp
2 large
2 c
all purpose flour
1 1/2 tsp
baking powder
1 c
shredded unsweetened coconut
1 c
candied ginger pieces, diced
4 c
rice crispy cereal
2 Tbsp
sesame seeds, optional

How to Make Coconut Ginger Rice Crispy Cookies


  • 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.
  • 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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About Coconut Ginger Rice Crispy Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy