Gingersnap Coconut Creams Recipe
Gingersnap Coconut Creams Recipe photo by Taste of Home
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Gingersnap Coconut Creams Recipe

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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:48 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 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 sweetened shredded coconut

Nutritional Facts

1 sandwich cookie: 58 calories, 3g fat (2g saturated fat), 10mg cholesterol, 50mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Gingersnap Coconut Creams in Taste of Home December 2014, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Hankbecc04 User ID: 8959919 255996
Reviewed Oct. 26, 2016

"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."

delowenstein User ID: 3766053 214925
Reviewed Dec. 14, 2014

"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 11

cookies 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"

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