Old-fashioned Coconut and Orange Dessert

coconut and orange dessert

Sometimes simple desserts are the best. I recently found an easy-to-make, hundred-year-old recipe for Coconut and Orange Dessert that fits the bill. It is light and refreshing, and is just right on hot summer days.

Here is the original recipe:

coconut and orange dessert image and recie
Source: Sunkist Orange Advertisement, Ladies Home Journal (June, 1919)

And, here is the recipe updated for modern cooks:

Coconut and Orange Dessert

  • Servings: 3-4
  • Difficulty: easy
  • Print

4 oranges

1/3 cup shredded coconut

Peel oranges, and remove white inner skin. Separate oranges into segments, and remove any seeds. Cut each segment into 1-inch pieces. Place orange pieces in a bowl and gently stir in most of the coconut (reserve about 2 tablespoons). Put orange and coconut mixture in serving bowl. Garnish with reserved coconut.

Coconut Cream Cookies

coconut cream cookies 3Cookie season is here, and it’s time to start baking for the holidays. Of course, I just had to try a “new” hundred-year-old recipe.

I selected a recipe for Coconut Cream Cookies that was in a small promotional cookbook published in 1911 for KC Baking Powder.

The cookies are an old-fashioned soft, chewy cookie, with a very delicate creamy coconut taste. Their mild flavor makes them perfect for nibbling while sipping a cup of coffee.

The recipe didn’t call or any butter or shortening–and I was surprised that it was possible to make cookies without it. The cream in the recipe apparently provided adequate fat to create a nice cookie texture—however, the cookies weren’t as flavorful as many modern cookies.

Here’s my updated version of the recipe:

Coconut Cream Cookies

  • Servings: approximately 25 pieces
  • Difficulty: moderate
  • Print

2 eggs

3/4 cup sugar

1 cup whipping cream

3 cups all-purpose flour

3/4 teaspoon salt

3 teaspoons baking powder

water

1 cup shredded coconut

shredded coconut for garnish

walnuts, pecans, or other nuts for garnish

Preheat oven to 350° F. Combine eggs, sugar, and cream. Add flour, salt, and baking powder; stir to combine. If the mixture is too dry, add water until a soft dough of rolling consistency forms. Stir in the coconut.

Roll out the dough one-fourth inch thick. Sprinkle with coconut, pressing in lightly. Cut into rounds; press a nut meat into the center of each cookie. Place on lightly greased baking sheet. Bake 8 – 10 minutes, or just until set and the coconut garnish is just beginning to toast.

Note: I used a 2-inch diameter cookie cutter. The coconut in the cookie dough makes this dough a little more difficult to handle than many modern doughs. A spatula can be used to transfer the cut cookies to the baking sheet.

Yield: Approximately 42 cookies

Here is the original recipe.

Source: The Cook's Book (1911)
Source: The Cook’s Book (KC Baking Powder Cook Book) (1911)

I had to make some adaptations to the recipe. I guessed that “1 coffee C sugar” was about 3/4 cup of sugar.

When I followed the recipe, the dough was extremely dry. I added additional cream, as well as water, to achieve a dough that could be rolled. Perhaps a hundred years ago, eggs were larger than the typical “large egg” of today. Also, I used all-purpose flour rather than pastry flour–and  I didn’t sift it; that might have affected the amount of liquid needed.

I also changed the spelling of coconut from “cocoanut” to “coconut” when I revised the recipe. I never see it spelled with an “a” in modern cookbooks, so I’m guessing that it’s an archaic spelling.