GINGERSNAP COCONUT CREAMS

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Gingersnap Coconut Creams image

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

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 :

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