Traditional Coconut Drops

I like the taste of the traditional coconut drops. And, I am not the only one.  My son gobbled these delicious, light cake-like coconut drops in a little while.  This is the traditional coconut drops, not like the coconut drops sold in most bakeries. They religiously scrimp on the coconut ingredients, add more flour and coconut milk to it. 

Not that the bakery coconut drops don't taste good, it does and in a quite filling way too.  However, if you enjoy the taste and texture of the sweet coconut meat, you will definitely prefer this traditional coconut drops recipe.  The best way I could describe these is “coconutty”. They are also a lot better to eat when you consider fiber content.

A Traditional Coconut Drops Recipe

Now, I find these drops quite easy to make and take no amount of time to bake.  For this reason, I must caution you to keep a close eye on them so they don't burn, especially if you have an oven like mine that gets hot very quickly.  

You should also grate the coconut by hand like they did long time.  Don't blend it with water as you could dilute the taste of the coconut and also add extra water to your drops, making them almost come out like cookies.   Also, mix the dry ingredients first and then add the liquid.  Don't over mix!  So, here is the recipe for a traditional coconut drop.  Enjoy!

 

TRADITIONAL COCONUT DROPS

2 cups grated coconut
1 cup all purpose flour, packed
1/2 cup granulated or brown sugar
1 tsp aluminum-free baking powder
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp. vanilla essence
1 small egg

 

 

Related:
A Surprising Chocolate Walnut Fudge

Preheat the oven to about 400 degrees F.

 

 

Sift together the flour, baking powder, sugar, cinnamon, and nutmeg. Add the coconut.

 

Cut in the butter and mix into the flour. Add the essence to the egg and beat lightly.
Make a well in the middle of the flour and add the liquid.  Mix into a stiff dough.

 

Drop about 2-tablespoon full of dough on a well greased sheet.
Bake for about 15 minutes or until golden in the oven at a lower temperature, 200 degrees F.
Remove and leave to cool before serving. Bake for approximately 15 minutes

yields 8 drops

 

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Traditional Coconut Drops

Course Breads
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Felix (Simply Trini Cooking)

Ingredients

  • 2 cups grated coconut
  • 1 cup all purpose flour packed
  • 1/2 cup granulated or brown sugar
  • 1 tsp aluminum-free baking powder
  • 2 tbsp butter
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp coconut essence
  • 1/2 tsp. vanilla essence
  • 1 small egg

Instructions

  • Preheat the oven to about 400 degrees F.
  • Sift together the flour, baking powder, sugar, cinnamon, and nutmeg. Add the coconut.
  • Cut in the butter and mix into the flour. Add the essence to the egg and beat lightly.
  • Make a well in the middle of the flour and add the liquid. Mix into a stiff dough.
  • Drop about 2-tablespoon full of dough on a well greased sheet.
  • Bake for about 15 minutes or until golden in the oven at a lower temperature, 200 degrees F.
  • Remove and leave to cool before serving. Bake for approximately 15 minutes

It couldn't get any better than this. The coconut drops miraculously disappeared and we had to burst another coconut and get to grating  to make another batch.

Related:
Prunes with Peanut Butter

Coming up next….We going and do some baking lol!

Stay tuned and of course leave ah comment if you like my traditional coconut drops.

Ah gone 🙂

35 thoughts on “Traditional Coconut Drops”

    1. Im looking for an answer to the question. Who or which tribe…caribs, arawaka or amerindian brought coconut drops to our country. I kno how to make them

  1. This is my “go to” recipe. I swear by this!! Always taste delicious… I bake them in mini muffin pans tho ?

  2. You guys forgot the most important ingredient, siliment (doh no d actual spell) or Bay leaf. And dont forget to drizzle some brown sugar on top before baking. Good ole country style.

    1. Never had any left over to freeze. But I don’t see much of a problem. It just depends on how long you’re freezing them for.

  3. 5 stars
    Great recipe<
    I made this with some modifications as I did not have fresh coconut and it still came out great! 1 tbsp coconut flour. 1 cup frozen grated coconut (microwaved for 30 seconds then 9 seconds to thaw) and 1 cup unsweetened coconut flakes. The I substituted 1/3 cup Golden Monk Fruit sweetener for the sugar. It was pretty dry so I added some Half and half about 2-3 tbsp to restore missing moisture. I mixed it all together by hand and baked at 400 for 18 minutes- yummy!! Tks for the recipe.

  4. 5 stars
    I used packaged coconut half coarse and half medium. I also added raisins . I added water as I’m lactose intolerant. It came out perfect. Thanks

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