This recipe, coconut drops, was contributed by my wife, she is the baking expert in the kitchen.
This is what she has to say about her coconut drops:
The first time I tried making coconut drops was unsuccessful. The batter dropped while it was baking, I was extremely disappointed. However, I tried again, until it came out the way I like it. I don't like my coconut drops rock hard and too sweet with little taste of coconut in it. For those like myself, I believe you may like this recipe also.
An Original Coconut Drops Recipe
There are many family favourites, and coconut is a popular ingredient in many baked goods in the Caribbean. The wonderful nut is just about in everything you could think of, we have coconut milk in many baked dishes, meats, stews, and vegetarian meals. It makes perfect drinks and smoothies as well. When you are preparing this recipe make sure you chose the freshest coconut, do not use packaged coconut. Their commercial taste will not help. Buy a fresh coconut and work from there. You will not fail.
Also, don't forget the spices for the drops. We certainly love spices in the Caribbean. Some of our favourite is nutmeg and cinnamon. Though this recipe does not call for nutmeg, you can add it to the recipe if you like. But certainly add the cinnamon. This is a sweet drop and the cinnamon helps push the flavour a bit more. Also, if you like you can add a glaze to the drops or an egg wash.
2 ozs. butter
½ cups sugar
1 egg, lightly beaten
½ tsp. bitters
1 tsp. vanilla
3 cups flour
3 tsp. baking powder
2 tsp. cinnamon powder
½ cup raisins, soaked in water before you use it in this recipe
2 cups finely grated coconut
Preheat oven to 350°F.
Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins.
Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. However, the batter should be firm and not soft in order to hold their shape while baking.
Grease a cookie sheet and drop spoonsful of batter onto it.
Bake for 20-30 minutes at 250 degrees F, until the drops are firm and golden.
Coconut drops ready to eat.
NB. You may also sprinkle some sugar on them and return to oven for about 3 minutes.
Yields about 22 drops
- 2 ozs. Butter unsalted
- ½ cups sugar granulated
- 1 egg lightly beaten
- ½ tsp bitters
- 1 tsp. vanilla extract
- 3 cups flour
- 3 tsp baking powder
- 2 tsp cinnamon
- ½ cup raisins seedless
- 2 cups finely grated coconut
- Preheat oven to 350°F.
- Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
- In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins.
- Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. (However, the batter should be firm enough to hold their shape while baking).
Don't forget to leave your comments about our coconut drops recipe in the comment box below.