here are a couple of possibilities
not sure how old this one is but has the requirements:
Molasses Coconut Cookies
MOLASSES-COCONUT COOKIES
1/2 c. shortening
3/4 c. sugar
1 egg
1/3 c. molasses
1 1/2 c. flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. moist coconut
1/2 c. chopped walnuts
Blend shortening and sugar. Add egg and molasses; beat well. Sift together flour, soda and salt and gradually add to creamed mixture and mix thoroughly. Add coconut and walnuts and mix well. Drop by teaspoon about 2" apart on greased cookie sheet. Bake about 10 minutes at 375 degrees. Yield: 2 1/2 dozen. (Don't add any extra liquid.)
This one is a little older than 50 yrs but is a drop cookie with coconut/molasses:
Laura Ingalls Wilder Molasses Cookies
Ingredients
1 cup unsweetened grated or flaked coconut (fresh or dried)
1/3 cup unsalted butter, room temperature
1/3 cup granulated sugar
1 egg, room temperature
1/2 cup molasses
1 1/2 cups rolled oats
1 cup flour
1/2 tsp allspice
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking powder
1/4 tsp baking soda
1 tsp orange extract or grated orange zest (or sub 1 tsp vanilla)
You will also need
2 standard cookie sheets
Prep Time: 15 Minutes
Cook Time: 15 - 18 Minutes
Total Time: 30 - 33 Minutes
Servings: about 24 cookies
Preheat oven to 325 degrees F and grease two cookie sheets with unsalted butter. If you're using fresh grated coconut, grate it into a bowl and reserve. If using dried coconut, pour the coconut into a small bowl and cover with cold water. Let the coconut soak to rehydrate while you're working with the other ingredients.
In a medium mixing bowl, cream the butter and sugar together. You can cream them by hand (the way Laura would have) or with an electric mixer.
Beat in the egg.
Beat in the molasses.
Drain the water from the coconut and squeeze dry (if you used fresh coconut, skip this step).
In a large mixing bowl, stir together the dry ingredients. Add the wet ingredients to the dry along with the orange extract/zest and the coconut. Stir together till a batter forms. Note: If you're not a fan of orange flavoring, sub 1 tsp of vanilla for the orange.
Drop the batter by heaping tablespoonfuls onto the greased cookie sheet. The cookies spread quite a bit, so make sure you leave enough space between them. I was able to fit 12 cookies per sheet.
Place the cookie sheets in the oven, one on the top rack and one below. Let them bake for 8 minutes. Switch the sheets, lower to upper and upper to lower, and let them bake for 7-10 minutes longer. Cookies are done when an impression made by lightly touching the center of the cookie does not remain. Begin checking at 7 minutes, and test them frequently until they are done-- don't overbake, or the cookies will dry out.
Remove the cookies from the sheets and cool them on a wire rack. Serve. Store them in a sealed container like a plastic zipper bag or sealed Tupperware; this will help them stay fresh.
http://thehistorykitchen.com/images/2012/02/Molasses-Cookies-Main-640x480.jpg
