CHOCOLATE CHIP GINGER COCONUT COOKIES

Here’s that recipe for the chewy Chocolate Chip Ginger Coconut Cookies I’ve been promising!  It makes about five dozen cookies.

I’ll put the concise recipe at the bottom of this page.  The first thing you need is 2 ¾ C. broken gingersnaps the kind you get at the supermarket that come in a box.  Joe was in the kitchen while I was making these . . . it was his idea that the gingersnaps get smashed between two frying pans, which was an interesting way to do it; it certainly broke them up — but it also made two frying pans dirty (?), so it’s your choice, his way, or just break them up with your hands, (p.s. they are going into the food processor anyway) . . .

You can see Joe’s broken gingersnaps on the bottom, and mine on top —  There are only eight ingredients in this easy recipe, so I measured everything first.

Into the food processor goes the broken ginger snaps, a half cup of flour and two teaspoons of baking powder.

Whirl everything until it’s finely ground — then set aside . . .

Put softened butter in a large bowl.  With a hand blender, beat in one 14 oz can of sweetened condensed milk until smooth.

Stir in the gingersnap crumbs, then add 1 ¼C. shredded coconut.

Pour in a heaping cupful of chocolate chips . . .

And the last thing, 1 ¼ C. chopped walnuts. Mix it all together . . .

And drop the batter by rounded spoonfuls onto ungreased cookie sheets, pop them in the oven, bake 8-10 min. until lightly browned.  Cool on waxed paper.  Go outside, take a deep breath of fresh air; now pretend you don’t know you, walk back into your house and smell how good it smells.  Don’t you just love you? Exactly as it should be. 

I don’t think I have to tell you what to do next!

 

Here’s the recipe!

    CHOCOLATE CHIP GINGER COCONUT COOKIES   makes 4 dozen 375°

  • 2¾ C. broken gingersnaps
  • ½ C. flour
  • 2 tsp. baking powder
  • ½ c. softened butter (one stick)
  • 1 14-oz. can sweetened condensed milk
  • 1¼ C. shredded coconut
  • 1 heaping cup semi-sweet chocolate chips
  • 1¼ C. chopped walnuts

Preheat oven to 375°.  Whirl broken gingersnaps, flour, and baking powder in a food processor until finely ground; set aside.  Put softened butter and condensed milk into a large bowl and beat with hand mixer until smooth; add gingersnap mixture to bowl and beat well.  Mix in the coconut, chocolate chips, and walnuts.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 8-10 min. until light brown.  Cool on waxed paper; store in airtight containers.

 

11 Responses to CHOCOLATE CHIP GINGER COCONUT COOKIES

  1. Shelly says:

    Going to try these this weekend. Just got your 2013 calendar this week ( a little behind) but it is fabulous. I always look forward to getting your new calendar in Jan. Aunt Ruthie even talked about it today on her blog ” Sugarpie Farmhouse” When do you think your new book will be finished. I sure hope your book tour will bring you to Atlanta! Thank you for the recipe.

  2. Georgie says:

    Mmmmm! Thank You! Just in time for Valentine’s Day (well…ok, it’s a month away!) You have definitely added to my recipe box Susan! And, you’ve gotten me back into the kitchen. There’s something so special when you take time to ENJOY the task vs. just doing the task :)

    You know the feeling… like when a girlfriend shares a recipe… it’s just so much more special than if you read through a cookbook and pick one out.

    17 years ago today was the blizzard of 1996! Remember that one! Were you on the island when it hit (or California) We got 3 feet of SNOW. It was beautiful. These cookies would have been baking in the oven if I had know they existed! YUM!

    Happy evening! Can’t wait for THE journal!!!
    xo Georgie
    Yardville,NJ

  3. Joan Lesmeister says:

    Oh my, put those gingersnaps on my grocery list! These cold days a person needs cookies & tea in the afternoons! And, sweetened condensed milk, always tastes good, but haZardous to lick the lid!!! Good thing today is a grocery store day! xoxo

    • sbranch says:

      This morning I had to laugh, because I reached in to get a cookie, and was thinking, matter of factly, oh good there are no broken ones. Then I had to laugh, because yesterday, also mindlessly, I ate all the broken pieces “to clean it up” — never thinking about how many cookies that might add up to be! Organization, the key to success! :-)

  4. Sharon Calvert says:

    Just have to report that these cookies were a hit with family and friends last weekend, and I WILL be making more very soon! I had a bit of annoyance during the baking, however: the batches where I used the ‘dark’ baking sheets tended to ‘scorch and stick.’ Won’t be using them again!

    Thanks for sharing,
    Sharon in Alabama :-)

  5. Darlene says:

    Hi Susan, I made these cookies today following your recipe step by step and they came out perfect!! The coconut makes them a bit moist and there is just a hint of the ginger flavor. I’ll be having some in a little while with a cup of tea on this cold blustery day…thanks :)

  6. molly says:

    I love these cookies. They are so moist and with a bit of a zing from the ginger. So delicious! Thank you!

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