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Gingersnap Coconut Creams

Total Time

Prep: 35 min. Bake: 10 min./batch + cooling


4 dozen

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
Gingersnap Coconut Creams Recipe photo by Taste of Home
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  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 large egg, room temperature
  • 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


  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-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 the cookies; cover with remaining cookies. If desired, dip edges of cookies in additional coconut.

Nutrition Facts

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

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