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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


  • 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


  • 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.
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  • Hankbecc04
    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
    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 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