Gingersnap Coconut Creams

• 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
• 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 375u0b0. 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 paper-lined
3. . Bake 6-8 minutes or just until edges begin to brown. Remove from pans to wire racks to cool completely.
4. For filling, in a small bowl, mix butter, confectioners' sugar and extract until blended; stir in coconut. Spread on bottoms of half of the cookies; cover with remaining cookies.

butter, brown sugar, egg, molasses, flour, baking soda, ground ginger, ground cinnamon, ground cloves, butter, sugar, orange extract, coconut

Taken from www.tasteofhome.com/recipes/gingersnap-coconut-creams/ (may not work)