Monday, January 02, 2017

Coconut Gingeroons

I've had this recipe a long time and can't even remember where I got it.  The cookies are the molasses ones with the red and green sugar on the racks above.  I copied the recipe from a magazine or cookbook onto a blank card without noting the source. 

I don't make these every year, but I always need to make some sort of spice cookie for my assortments.  Sometimes I make Pepparkakor, sometimes Gingersnaps, but this year I decided to make the Coconut Gingeroons.  They are very good, and a little bit different, but they never taste quite as good as they sound, given the delicious ingredients.  I keep hoping that one year they will magically be wonderful.

I'm thinking that if I followed the directions as far as the size of the cookies (I always make them smaller) and the directions for baking them on foil and dipping the tops in water, that might do the trick.  I've never followed the directions exactly -- and that does tend to be important!

Here's the recipe:
2 cups flour
1/2 tsp. soda
1 1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup molasses
1 egg
2 cups shredded coconut
Water for dipping
Sugar for dipping

Sift together the dry ingredients.  Beat butter till creamy with an electric mixer.  Beat in brown sugar, then egg and molasses, until fluffy.  Stir in the flour mixture until smooth, then stir in the coconut.  Chill dough for several hours.

Roll dough by level tablespoonfuls to form balls. Quickly dip tops into water, then in sugar.  Place on foil-covered cookie sheet.  Flatten slightly.

Bake 15 minutes at 375º or until lightly browned.  Cool on racks.  Makes 3 1/2 dozen.


  1. Yum! A perfect cookie to smell up the kitchen with love!

  2. They are very good, Carla. In fact, you could make these any time of year. Just use white sugar rather than red and green!


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