After I posted the Oatmeal Molasses Cookies recipe, my friend Beverly emailed to say she had a similar recipe called Molasses Coconut Chews.
The recipe is from an Old Sturbridge Village booklet called “Hot from the Oven”. Over the years Beverly has altered the recipe, so she included notes with her changes.
I made the cookies both ways. Using the original recipe with 4 cups of flour, the cookies are thick, not as sweet, but still delicious. Using Beverly’s changes, the cookies are chewier, sweeter, denser and have a fuller molasses flavor. I liked both versions, but my daughter and I agreed Beverly’s version was more our style.
Here’s one last photo. I was able to make jumbo size cookies by doubling up the well chilled dough balls, pressing slightly and baking. This worked well for 5 inch cookies.
- 1 cup white sugar (200 grams)
- 1 cup brown sugar (200 grams)
- 1 cup shortening or unsalted butter (192 grams or 228 grams)
- 2 eggs, beaten (104 grams)
- 2 tsp. vanilla
- 1/4 to 1/2 cup molasses (Bev and I use ½ cup or 150 grams)
- 3-4 cups flour (380 to 500 grams)
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 cup unsweetened coconut flakes
- With an electric mixer, beat the sugars and shortening (or butter) until creamy.
- Add the beaten eggs, vanilla, and molasses. Beat well.
- Sift (or just thoroughly stir) together the flour, soda, and salt, then stir into batter.Stir in coconut
- Using a medium size cookie scoop, scoop out 33 to 36 balls of dough. Bake immediately or keep covered and chilled until ready to bake. If using butter, the cookies will have a better shape with chilled dough.
- When ready to bake, preheat oven to 375*F.
- Bake the cookies on a parchment lined (or greased) baking sheet for about 13 minutes.