Makes: 24 cookies

Description: We took a traditional gingerbread recipe and tweaked it to be a lighter, healthier, modern twist on an old classic. In it you will find hints of ginger, Kahlua, and coconut.

Ingredients:
1/2 cup  coconut oil (comes in a glass jar)
1/4 cup  butter, softened
1/2 cup  light brown sugar
1 large  egg
1/4 cup  molasses
3 tblsp  Kahlua
2 - 1/4 cups  all-purpose flour, sifted
1 tsp  baking soda
2 tsp  salt
2 tsp  ginger
1/2 tsp  cinnamon
1/2 tsp  nutmeg

Instructions: Preheat oven to 350F. Cream coconut oil, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Combine dry ingredients with wet and mix well. Divide dough into fourths. Chill, covered in the fridge for 2 hours. On a floured surface, roll a portion of dough to a 3/8" thickness. Cut shapes of dough out with cookie cutters and arrange on a lightly greased cookie sheet. Bake 8 minutes. Let cookies cool 1 minute, then remove to wire rack for further cooling. For the decorative touch of "coconuts" on your gingerbabes, roll small balls of dough and position on cookie. Then using a fork, press tongs into coconuts creating a crosshatch pattern. Once baked, drizzle coconuts with Kahlua for a darker shade resembling coconut shells.

If desired, decorate with Kahlua frosting (for spreadable frosting, add more Kahlua):
1 lb powdered sugar
1/4 cup Kahlua
3 tblspn coconut oil
3 tblspn butter, softened
2 tspn light corn syrup
food coloring.

via www.christmas-cookies.com