I discovered: 1. New neighbors moved in across the street, 2. Their three-month-old daughter is four days older than Eloise, and 3. The mom likes tea!
So I promptly invited them over for tea time. As expected, the girls had lots to babble about. Sara brought Teavana Zanzibar Ginger Coconut rooibos tea, which inspired the creation of Sunrise Coconut Cookies. The cookies compliment the coconut in the tea but pair equally well with Teavana Rooibos Chai. Even with wheat flour and oats they turn out so soft and chewy. A hint of Thai galangal—kind of a cousin of ginger—adds just a touch of the exotic. The neighbors agree Sunrise Coconut Cookies are perfect for sharing!
Sunrise Coconut Cookies
(Note: I measured the baking soda—that’s science. I approximated the other ingredients—that’s art!)
3/4 cup butter
1 cup brown sugar
1.5 cups wheat flour
1.5 cups old fashioned oats
1 teaspoon baking soda
.5 teaspoon salt
.5 teaspoon Thai galangal (optional)
1 cup chocolate chips
1 cup sweetened shredded coconut
Cream the butter and sugar. Beat in the eggs. Sift together dry ingredients. I let my three year old loose on the salt with a miniature spoon. Mix in dry ingredients in batches. Stir in chocolate chips and coconut until just incorporated.
Drop onto parchment paper and bake 10-14 minutes at 375 degrees, until browned around the edges.
Sunrise Coconut Cookies are great for sharing, but tasty enough to keep all to yourself! Suggested pairings: Teavana Zanzibar Ginger Coconut rooibos or Teavana Rooibos Chai.