- 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
- 1/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 1/2 teaspoon orange extract
- 1/4 cup flaked coconut
- 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 paper-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 of the cookies; cover with remaining cookies. Yield: 4 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Gingersnap Coconut Creams
"These cookies were delicious! The only changes that I would make is to double icing and spices for cookies. They turned out beautifully although slightly bigger than the picture. Also, I was only able to make about 40 cookies which made 20 sandwich cookies."
"I prepared this recipe for the first time! I added 1/2 tsp. salt to dry ingredients. I also found that I got less than 4 dozen! I did prepare the icing as recipe stated. However, I frosted 11cookies and with the remaining cookies, I used the balance of the icing/filling for sandwich cookies. I'd iced the cookies for sandwich cookies differently by icing TOPS of cookies, then I paired them to make sandwich cookies! I did have to ration out the amount of filling/icing in order to stretch the amount for all of the cookies. I WAS pleased, though with how these cookies came out! This is a very creative way to combine a gingersnap cookie with coconut filling/icing! I admit that I do consider the filling more of an icing! Thank you for sharing this recipe with Taste of Home! delowenstein"