Gingersnap Coconut Sandwich Cookies

Gingersnap Coconut Sandwich Cookies

Soft, chewy ginger cookies sandwiched together with creamy Pan de Manila Coconut Spread. Delicious!

Makes 15 sandwich cookies

Prep time: 40 minutes, Cook time 7 minutes


  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1/4 cup molasses
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 cup white sugar (used for rolling cookies)
  • 1/2 cup Pan de Manila Coconut Spread (for filling sandwich cookies)


  1. Preheat oven to 350F degrees.
  2. In a large bowl, cream butter and sugars together until fluffy. Stir in egg, vanilla and molasses. Mix well for 2 minutes.
  3. Mix together all the dry ingredients in a second bowl. Add dry ingredients into wet, and mix until just combined.
  4. Make balls of cookie dough (approximately 2 tablespoon-sized), rolling by hand to make them round, creating about 30 cookies. Coat in extra granulated sugar and place on parchment paper lined cookie sheets.
  5. Bake cookies for about 7-8 minutes. Cool 5 minutes, then transfer to a cooling rack.
  6. When cookies are cool, spread 1 teaspoon of Pan de Manila Coconut Spread on a cookie, and top with a second one, making a sandwich. Repeat until all cookies are done!

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