The Best Ginger Coconut Cookies
Ginger Coconut Cookies
Ingredients
- 120 Grams of Sweetened Shredded Coconut about 1 cup
- 114 Grams of Unsalted Room Temperature Butter 8 Tablespoons
- 66 Grams of Sugar 1/3 Cup
- 66 Grams of Brown Sugar 1/3 Cup
- 1 Egg Yolk
- 2 Teaspoons of Spice World Minced Ginger – Squeeze Bottle
- 130 grams of All-Purpose Flour 1 Cup + 1 Tablespoon + 1 Teaspoon
- ½ Teaspoon of Baking Soda
- ¼ Teaspoon of Kosher Salt
Instructions
- Preheat your oven to 275℉.
- Spread the coconut on a baking pan and bake for 10-15 minutes., stirring the coconut at each 5 minute interval. The coconut should be golden brown.
- Increase the oven temperature to 350℉.
- In the bowl of an electric mixer cream together the butter and sugars on medium speed for 1-2 minutes.
- Add the egg yolk and Spice World MInced Ginger and mix until combined, about 30 seconds
- Whisk together the flour, baking soda and salt, add to the butter mixture and beat on low until just combined.
- Add the toasted coconut andold in using a large rubber spatula,
- Using a tablespoon size scoop the batter and roll into a ball. (22 grams each or about 1¼" in diameter)
- Place on a baking sheet lined with parchment paper 2” apart.
- Bake for 12 minutes.
- Allow the cookies to cool on the pan for 5 minutes. Place the cookies on a wire rack to cool completely.
- This recipe can be doubled.
- Makes about 18 cookies.
