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Molasses Coconut Chews

Molasses Coconut Chews This recipe is from “Hot from the Oven”, an Old Sturbridge Village booklet, 1964
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 32
Author Cookie Madness

Ingredients

  • 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
  • ¼ to ½ 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

Instructions

  • 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.

Notes

Notes: For thinner, chewier cookie, use 1 cup of butter or shortening, 3 cups of flour and ½ cup molasses.