2 cups sifted cake flour
¼ teaspoon soda
¼ teaspoon salt
1 cup sugar
⅓ cup butter _or_ margarine
1 cup GRANDMA’S MOLASSES
¼ teaspoon vanilla
4 egg whites, unbeaten
1¾ cups moist, shredded coconut
Heat oven to 350° F. (moderate). Sift together first four ingredients.
Melt butter or margarine; add to flour mixture along with molasses,
vanilla, and egg whites. Mix well, but do not overmix. Stir in coconut.
Pour into two greased, 8x8x2-inch pans, lined with waxed paper, greased
and lightly floured. Bake 35 minutes or until done. Remove from pan onto
wire coolers; remove paper. When cold, cut each cake into 24 bars. Store
in tightly closed tin box. MOLASSES COCONUT CHEWS improve with age if
air is excluded when stored. YIELD: 48 bars.