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
½ cup granulated or brown sugar
1 teaspoon aluminum-free baking powder
2 tablespoon butter
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon coconut essence
½ tsp. vanilla essence
1 small egg
Preheat the oven to about 400 degrees F.
Make a well in the middle of the flour and add the liquid. Mix into a stiff dough.
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
Traditional Coconut Drops
- 2 cups grated coconut
- 1 cup all purpose flour packed
- ½ cup granulated or brown sugar
- 1 teaspoon aluminum-free baking powder
- 2 tablespoon butter
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon coconut essence
- ½ tsp. vanilla essence
- 1 small egg
- 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.
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 🙂
I'm so going to try this recipe...love me some coconut drops
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
JUST LOVE THIS SITE.
These look good Felix, childhood memories
So preheat the oven to 400 then lower it to 200? thanks
loving this must try yum
I'm going to try this with a gluten-free flour... although I'm not sure which would be best? Thoughts?
You could try coconut flour. It may add more flavour to the recipe.
trying this right now, love the smell of bake goodies in my home!
These look great!
This looks easy to make and I am going to love making some of these this evening.Can't wait.
Hi Felix, is this recipe for 1 coconut? I want to try to make this today, that's if it calls for 1 coconut : )
just 2 cups of grated coconut.
: ( I guess I have to bus ah coconut to see if I get two cups??
Waiting for my husband to "bus" the coconut! : ) and I only have 1 coconut!!!
According to the size it may be possible.
Felix!!!! I made perfect coconut drops!!! Thank you!
This is my "go to" recipe. I swear by this!! Always taste delicious... I bake them in mini muffin pans tho ?
If I'm making twice the amount do I double all the ingredients or can I use one egg?
Yep double the ingredients.
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.
400 f and 200 f both are converting to gas mark number 6
Please refer to this link for more information https://en.wikipedia.org/wiki/Gas_Mark
What’s the calories in these
I don't have a calorie meter to check calories for my recipes. My apologies.
Thse look amazing! Can you freeze them after they have been made?
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.
Recipe says to add liquid. Is the liquid the beaten egg?
Yes, egg and vanilla.