1/2 c. shortening, softened
1 c. sugar
1 c. dark molasses
1/4 c. water
1/4 c. dark rum
4 c. flour
1 1/2 tsp. salt
1 1/2 tsp. ginger
1 tsp. baking soda
1 tsp. dry instant coffee
1 tsp. allspice

Mix shortening and sugar. Blend in dark molasses, water and dark rum. Add flour, salt, ginger, baking soda, dry coffee and allspice. Chill in freezer 5 minutes. Form with floured hands into 2 or 3 rolls, three inches in diameter. Wrap each in foil, set in freezer 10 minutes. Then with sturdy knife, slice about 1/4 inch thick. Arrange 1 inch apart on greased baking sheet. Bake at 375 degrees 10 to 12 minutes. Sprinkle with fine flaked coconut. Bake 1 more minutes. Remove cookies with spatula, cool on wire rack. Yield 40 huge cookies.