The Miami Cookie

I just got back from two glorious weeks in South Florida.  After what seemed like an endless winter, it was a much-needed break!  While I was sitting by the pool soaking in the hot sun, smelling the coconut suntan lotion, I came up with this idea for a tropics- inspired cookie.  It incorporates ingredients that are very Miami:  pecans, coconut, white chocolate chips and candied ginger for a little heat and spice.


  • 2 1/2 cups oats
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup candied ginger, finely chopped
  • 1 cup unsweetened shredded coconut
  • 3/4 cups chopped pecans
  • 1 cup white chocolate chips


  1. Preheat oven to 375F and grease baking sheets with non stick spray.
  2. Blend oatmeal in a blender or food processor to a fine powder.
  3. In a small bowl, mix together candied ginger, coconut, pecans and chocolate chips.  Set aside.
  4. Using an electric mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy.
  5. Add eggs and vanilla.
  6. Reduce speed to low and slowly add flour, oats, salt, baking powder and soda.  Blend until fully incorporated.
  7. Add the ginger, coconut, pecans and chocolate chips.  Mix until combined.
  8.  Roll dough into balls and bake for 11-13 minutes.  You can press a few chocolate chips or pieces of chopped candied ginger into the top of the cookies before baking — it just makes them look prettier.

*Yield: Approximately 32 cookies

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