Molasses Coconut Chews
Molasses Coconut Chews This recipe is from “Hot from the Oven”, an Old Sturbridge Village booklet, 1964. The old version of the recipe called for the higher measurements of flour, but we've had more success using the lower measurements. I recommend starting with the 3 cups.
Servings 32 cookies
Cost 5
Ingredients
- 1 cup white sugar (200 grams)
- 1 cup brown sugar (200 grams)
- 1 cup shortening or unsalted butter or mix the two (192 grams or 228 grams)
- 2 large eggs beaten (104 grams)
- 2 tsp vanilla
- ½ cup molasses (150 grams)
- 3 cups unbleached all-purpose flour (410 grams)
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 cup unsweetened coconut flakes (sweetened okay)
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. Let cool on sheet for 3 minutes, then transfer to a rack to finish cooling.