Servings: 5 dozen
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
Optional: 2 tablepoons sesame seeds
Preheat oven to 350°F.
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 1/2 inch 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.
*Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.