Best Gingersnap Coconut Creams Recipes
GINGERSNAP COCONUT CREAMS RECIPE
Provided by mavannier
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In large bowl cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon and cloves and gradually beat into creamed mixture. Drop by teaspoonfuls onto parchment paper lined baking sheets. Bake 6-8 minutes or until edges begin to brown. Cool on wire racks. For coconut filling in a small bowl, ix butter, confectioners sugar, orange extract and coconut. Spread on bottom of half of cookies and cover with another half.
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- 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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