Best Gingersnap Coconut Creams Recipes

Gingersnap Coconut Creams image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 14

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

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.

Nutrition Facts :

Gingersnap Coconut Creams Recipe image

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.