Thai Coconut-Ginger Sticky Rice Jumbles
Scrumptiously crisp and crunchy coconut cookies with a Thai twist of flavor from candied ginger and a light sprinkling of sesame seeds.
1 cup (2 sticks) butter, softened
1 1/4 cups firmly packed light brown sugar
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 crispy rice cereal
2 tablepoons sesame seeds (optional)
- Preheat oven to 350ºF (175ºC).
- 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.
- In 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 2-inches apart. Sprinkle the top of each cookie with sesame seeds, if desired.
- 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.
- Store in an airtight container for up to one week.
Makes 4 dozen cookies.
*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.