GINGERSNAP COCONUT CREAMS RECIPE

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.