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Thai Coconut-Ginger Sticky Rice Jumbles recipe

Thai Coconut-Ginger Sticky Rice Jumbles.

Scrumptiously crisp and crunchy coconutcookies with a Thai twist of flavor from the candied ginger anda light garnish of sesame seeds.

Recipe: Thai Coconut-GingerSticky Rice Jumbles

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 oneat a time and beat until smooth.
  • In a separate bowl, whisk together theflour and baking powder. Add the flour mixture to the buttermixture and beat until blended.
  • Stir in coconut, ginger and cereal, mixinguntil just blended.
  • Using a teaspoon, drop the dough ontoparchment-lined cookie sheets about 2-inches apart. Sprinklethe top of each cookie with sesame seeds, if desired.
  • Bake until edges just start to turn goldenbut centers are still moist, 10 to 12 minutes. Remove to a coolingrack to cool completely.
  • Store in an airtight container for upto one week

    Makes about 4 dozen cookies.

    *Candied ginger (also called crystallizedginger) can be found in many supermarket produce or spice sectionsor in a health or gourmet store.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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