Irresistible Molasses Coconut Chews: A Chewy, Flavorful Classic from Old Sturbridge Village
The culinary world often surprises us with unexpected yet delightful flavor combinations. After sharing my popular Oatmeal Molasses Cookies recipe, my dear friend Beverly reached out with a unique twist: a similar recipe for something called “Molasses Coconut Chews.” The pairing of molasses and coconut is certainly not commonplace, which instantly piqued my interest and set me on an exciting baking adventure. This particular recipe, as Beverly shared, is an adaptation from a charming vintage booklet titled “Hot from the Oven,” originally published by Old Sturbridge Village in 1964.
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Beverly, who is a retired pastry chef with years of expertise, has meticulously refined this recipe over time, adding her own insights and modifications to perfect these delightful chews. Her detailed notes, informed by her professional background, were invaluable as I embarked on recreating them. Consequently, the version I present here incorporates Beverly’s expert changes, making them a distinct and arguably superior iteration compared to the original print in the “Hot from the Oven” booklet. Her subtle adjustments elevate these cookies from a simple treat to an unforgettable indulgence.
The Irresistible Texture and Rich Flavor Profile
These Molasses Coconut Chews are the epitome of sweet and chewy perfection. Each bite delivers a delightful resistance, giving way to a tender, melt-in-your-mouth experience. What truly sets them apart is their flavor profile: they are wonderfully sweet without being cloying, allowing the distinct, warm notes of molasses to shine through. Unlike many traditional molasses cookies that rely heavily on spices like ginger, cinnamon, or cloves, these chews forgo them, putting the pure, robust flavor of molasses center stage, beautifully complemented by the subtle sweetness and texture of coconut. This minimalist approach allows the primary ingredients to sing, creating a unique and memorable taste.
The Fat Factor: Shortening vs. Butter for Optimal Chewiness
When it comes to the fat component, I’ve experimented with various options: all shortening, all butter, and a 50/50 combination. Each yields a slightly different, yet expected, outcome. Shortening is renowned for producing a superior, softer, and more consistent chewy texture, making the cookies wonderfully tender. Butter, on the other hand, contributes an unparalleled depth of flavor, adding a richness that shortening alone cannot replicate. For those who crave the best of both worlds—that perfect balance of tender chewiness and rich, buttery taste—a blend of half shortening and half unsalted butter is the ideal choice. This combination provides the structural benefits of shortening with the aromatic complexity of butter, resulting in a truly exceptional cookie.
Perfecting the Dough: The Right Amount of Flour
One of Beverly’s most significant adaptations, and a crucial tip for home bakers, concerns the amount of flour. The original “Hot from the Oven” recipe from Old Sturbridge Village specified 4 cups of flour. However, Beverly, with her professional insight, reduced this to 3 cups to achieve a thinner, chewier, and ultimately more desirable cookie. My own experience confirmed this adjustment was spot on. I suspect the original 4 cups might have been intended for a lighter, bleached all-purpose flour, perhaps measured with a more delicate hand. When using a strong, unbleached all-purpose flour like King Arthur, 3 cups (which typically weighs around 410 grams) works perfectly. I highly recommend starting with 3 cups or precisely weighing 410 grams. If your dough seems too sticky or loose, you can always add a tablespoon or two more flour until the desired consistency is reached, but generally, 3 cups is the sweet spot for these molasses coconut chews.
Baking Big: Crafting Giant 5-Inch Molasses Cookies
For those who love a grander cookie experience, these Molasses Coconut Chews are perfect for supersizing! I’ve successfully made jumbo, five-inch cookies that are incredibly satisfying. The trick lies in doubling up the well-chilled dough balls. Simply take two standard-sized scoops of dough, gently press them together, and then bake. The chilled dough helps maintain their shape and prevents excessive spreading, resulting in beautifully large, chewy cookies with a substantial bite. This method yields a truly impressive dessert, perfect for sharing (or not!).
Flexible Baking: Halving or Quartering the Recipe with Ease
If you’re new to the molasses and coconut combination or simply want to try a smaller batch before committing to the full recipe, you’ll be pleased to know that these Molasses Coconut Chews are remarkably easy to scale down. The recipe halves effortlessly, allowing you to enjoy a generous portion without an overwhelming yield. You can even quarter the recipe if you wish! For quartering, a helpful tip is to use approximately 2 tablespoons of beaten egg, which is roughly equivalent to half a large egg. This adaptability makes it convenient to whip up a fresh batch whenever the craving strikes, ensuring you always have warm, chewy cookies at your fingertips.
Exploring Molasses Varieties: Baking with Blackstrap
Molasses is a foundational ingredient in these chews, and the type you choose can significantly impact the final flavor. Most recipes typically call for light or dark (mild) molasses, which offer a balanced sweetness and classic molasses flavor. However, I recently experimented with baking a small batch of these Molasses Coconut Chews using blackstrap molasses, known for its deep, robust, and slightly bitter profile. Some bakers steer clear of blackstrap for cookies, fearing it might overpower the sweetness or lead to an unpalatable taste. However, its suitability often depends on the specific recipe and, surprisingly, even the brand of blackstrap molasses.
In this particular recipe, when I used Plantation brand blackstrap molasses, the cookies turned out less sweet, as expected, but were still incredibly delicious and boasted a richer, more complex depth of flavor. While they were certainly different from the version made with mild molasses, they were by no means inferior. That being said, for a broader appeal and a more traditional, sweeter molasses cookie experience, I generally recommend sticking with a mild molasses if possible. However, don’t shy away from experimenting with blackstrap if you appreciate its bold character; it can be a fantastic flavor enhancer in small amounts, particularly for chocolate chip cookies, and is even used by some popular cookie chains for its unique contribution to their signature taste. It’s all about personal preference and understanding how different types of molasses interact within a recipe.
Serving and Storage Suggestions for Your Molasses Coconut Chews
Once cooled, these Molasses Coconut Chews are delightful on their own, perhaps with a cup of coffee or tea. They also pair wonderfully with a scoop of vanilla ice cream, creating a warm, comforting dessert. For storage, keep the cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness. If you want to extend their freshness, they can be frozen for up to 3 months. Simply thaw them at room temperature or warm them gently in the microwave for a few seconds for that freshly baked taste and soft texture. These cookies are also excellent for gifting, making them a thoughtful and delicious present for friends and family.
Why These Old-Fashioned Chews Deserve a Spot in Your Recipe Box
In a world full of standard cookie recipes, these Molasses Coconut Chews stand out. They are a testament to the timeless appeal of old-fashioned baking, updated with a touch of modern culinary wisdom. The unique combination of warm molasses and tropical coconut, coupled with a perfectly chewy texture, makes them utterly irresistible. Whether you’re a seasoned baker or just starting, this recipe offers a rewarding experience, leading to a batch of cookies that are sure to become a cherished favorite. Give them a try, and taste the delightful history and expert refinement in every bite!
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Recipe
Molasses Coconut Chews
Anna
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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 for shortening, 228 grams for butter)
- 2 large eggs beaten (104 grams)
- 2 teaspoons vanilla extract
- 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 flakes are also fine)
Instructions
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In a large bowl, using an electric mixer, beat together the white sugar, brown sugar, and shortening (or butter, or a combination) until the mixture is light and creamy.
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Gradually add the beaten eggs, vanilla extract, and molasses to the creamed mixture. Continue to beat well until all ingredients are thoroughly incorporated and smooth.
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In a separate bowl, whisk or sift together the unbleached all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet batter, stirring until just combined. Be careful not to overmix. Finally, stir in the coconut flakes until evenly distributed throughout the dough.
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Using a medium-sized cookie scoop (about 1.5-2 tablespoons), scoop out approximately 33 to 36 uniform balls of dough. You can either bake them immediately or cover the dough and chill it in the refrigerator until you’re ready to bake. If you’re using butter in your recipe, chilling the dough will help the cookies maintain a better shape and prevent excessive spreading.
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When you’re ready to bake, preheat your oven to 375°F (190°C).
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Arrange the cookie dough balls on a baking sheet lined with parchment paper (or lightly greased). Bake for about 13 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 3 minutes before carefully transferring them to a wire rack to finish cooling completely.