When you need a hit of sunshine, these crisp, delicious delights can do the trick. The pantry-basics recipe is simple. You can get the kids involved, or do it yourself. You can serve it with cold milk or warm tea. (Don’t say that we suggested cookies for breakfast, but you can have them with your coffee, too.)

Ingredients

2 cups Shredded coconut, toasted

1 cup Butter, room tempreature

2 Large eggs

1 cup Dark brown sugar

1/2 cup Sugar

2 tsp Vanilla extract

2 1/2 cups All purpose flour

1 tsp Baking soda

1 Pinch Salt

1 tsp Ground ginger

1 tsp Ground cardamon

1/8 tsp Ground nutmeg

Dusting sugar (preferably yellow)

Instructions

Line cookie sheets with parchment paper. Preheat oven to 350 degrees.

In a cast iron skillet on medium heat, toast the shredded coconut until amber, tossing frequently with a spatula. Once toasted, transfer quickly to a bowl.

Sift flour, baking soda, salt and spice together into a bowl.

In a mixer, cream butter and sugar. Add eggs and vanilla extract and beat until combined.

Add dry ingredients 1/2 cup at a time until blended.

Add toasted coconut and mix for 30 seconds. If coconut still needs some mixing, use a spatula to mix by hand.

Form 1/2-inch balls of dough by hand. Place each ball in a bowl of dusting sugar to coat only one half. Place the ball on cookie sheet, sugared side up.

Bake approximately 10 minutes, until bottom edges start to turn golden.

Cool and store in covered container.

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