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Gingersnap Coconut Creams

When Christmas is around the corner, we love gingerbread cookies and macaroons. I combine the two for a spiced gingersnap cookie with a coconut filling. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon orange extract
  • 1/4 cup sweetened shredded coconut

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, baking soda and spices; gradually beat into creamed mixture.
  • Drop dough by level teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 6-8 minutes or just until edges begin to brown. Remove from pans to wire racks to cool completely.
  • For filling, in a small bowl, mix butter, confectioners' sugar and extract until blended; stir in coconut. Spread on bottoms of half the cookies; cover with remaining cookies.

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