Best Molasses Coconut Chews Recipes
MOLASSES COCONUT CHEWS
Molasses Coconut Chews This recipe is from "Hot from the Oven", an Old Sturbridge Village booklet, 1964
Provided by Cookie Madness
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- 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.
MOLASSES COCONUT CHEWS
anoter great recipe from Crosby Molasses - these bars are so delicious - The original recipe called for 1 cup molasses, and I found that a bit overwhelming, so I cut it back to 1/2 cup, if you want more of the molasses flavor, then use more -
Provided by Chef mariajane
Categories Bar Cookie
Time 35m
Yield 48 bars
Number Of Ingredients 9
Steps:
- Melt butter or margarine, add sifted dry ingredients. Stir in molasses, vanilla, and egg. whites. Mix well. Stir in coconut. Spread in 2 greased 8-inch square pans, lined with waxed paper, greased and lightly floured.
- Bake at 350F for 30-35 minutes. When cool cut each cake into 24 bars.
- Store in closed containers.
Nutrition Facts : Calories 76.7, Fat 2.5, SaturatedFat 1.9, Cholesterol 3.4, Sodium 42.6, Carbohydrate 12.9, Fiber 0.2, Sugar 7.6, Protein 0.9
OLD-FASHIONED MOLASSES CANDY
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Nutrition Facts :
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