Coconut Gingeroons

Recipe by Katie Wahlman

A cross between a classic ginger cookie and a coconut macaroon, these are delightfully soft and chewy, with a healthy dose of fragrant spices and just a hint of ground coriander to add earthy notes of citrus. Created by blogger Katie Wahlman from Butterlust, these are the perfect two-bite spice cookie to celebrate the season, yet are laced with just enough sweet coconut flakes to transport you to the tropics should you find yourself growing weary of the cold!

15 mins
13 to 15 mins
3 hrs
3 dozen
Coconut Gingeroons


Prevent your screen from going dark as you follow along.
  1. In a medium bowl, sift together the flour, spices, baking soda, and salt. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy. Add the molasses and egg and beat until until well combined.

  3. With the mixer on low, add the flour mixture slowly and blend until smooth. Fold in the coconut. Place the dough in the refrigerator to chill for at least 2 hours, or overnight.

  4. When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.

  5. Using a small (teaspoon) cookie scoop or your hands, shape the dough into 1" balls. Space the balls on the prepared baking sheets. Bake the cookies for 13 to 15 minutes, or until they're golden brown and the edges have begun to set.

  6. Remove the cookies from the oven and cool them for 5 minutes on the baking sheet, then transfer to a rack to cool completely.

  7. When the cookies are cool, heat the white chocolate in the microwave, stirring every 30 seconds until melted. Drizzle the cookies with melted chocolate and let the chocolate harden before serving.