Coconut Ginger Rice Crispy Cookies Recipes

CRISPY COCONUT-OATMEAL COOKIES

Steps:

• Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
• Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
• Stir in oats and remaining ingredients.
• Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
• Bake at 350° for 12 minutes.
• Transfer to wire racks to cool.

RANGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

RANGER COOKIES

Steps:

• Preheat oven to 375°F.
• In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
• In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
• Beat in eggs.
• Gradually add flour mixture; mix well.
• Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
• Roll into small balls and flatten with hand.
• Bake on ungreased cookie sheets for 10-12 minutes or till light brown.

CHEWY CRISPY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

COCONUT GINGER RICE CRISPY COOKIES

Steps:

• 1. Preheat 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.
• 2. 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 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.