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Coconut Layer Cookies
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
381Calories
8 gProtein
50 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein8.4 g
Carbohydrates50 g
Fiber3 g
Sugars27 g
Total Fat22 g
Saturated Fat3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium25 mg
Potassium378 mg
Calcium71 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline1.8 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 287. The excerpt below is the record exactly as published.
COCONUT LAYER COOKIES 14 cup butter 4 cup nut meats 1 cup flour 2 eggs 1 cup brown sugar 6 teaspoons flour 1 cup moist coconut 4 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.