Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter, softened

  2. 1 1/4 cups firmly packed light brown sugar

  3. 1 cup granulated sugar

  4. 1 teaspoon pure vanilla extract

  5. 1 teaspoon salt

  6. 2 large eggs

  7. 2 cups all-purpose flour

  8. 1 1/2 teaspoons baking powder

  9. 1 cup shredded unsweetened coconut

  10. 1 cup candied ginger pieces, diced*

  11. 4 cups crispy rice cereal

  12. 2 tablepoons sesame seeds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF (175ºC).

  2. 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.

  3. In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat until blended.

  4. Stir in coconut, ginger and cereal, mixing until just blended.

  5. Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 2-inches apart. Sprinkle the top of each cookie with sesame seeds, if desired.

  6. Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes. Remove to a cooling rack to cool completely.

  7. Store in an airtight container for up to one week


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