Molasses Cookies III

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Beat the eggs in a large bowl until light and foamy, about 1-2 minutes.

Gradually add the hot molasses to the beaten eggs while stirring continuously until well combined.

In a separate bowl, whisk together the pastry flour and salt.

Fold the dry flour mixture into the molasses-egg mixture until just combined, being careful not to overmix.

Stir in the fine shredded coconut until evenly distributed throughout the batter.

Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the cookies are set and lightly golden on the edges.

Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.