Traditional coconut drops recipe - Trini style

This Trini-style version of coconut drops will have you eating these sweet treats in no time. Light and delicious, I assure you it won't last after baking this sweet treat.

  


Here is another quick dessert favorite. A traditional coconut drops recipe. A simple recipe for a sweet snack with a bold flavor.

This is the perfect treat for coconut lovers. The flavor of coconut is the real winner with each bite.

I love drops not just because they are easy to make. They are also very delicious and addictive.

But I think all of our coconut desserts are like that. I mean a coconut roast bake, we all just go through quickly when they come out of the oven.

Please note that these Trini coconut drops are different from the Jamaican dessert with the same name. Jamaican coconut drops have no flour. Is a mix of coconut, ginger, and other spices. Trinis' call their version chip chip.

So check out this easy coconut drops recipe. A recipe that can stand neck to neck too with my coconut sweetbread. A coconut lover's paradise
  

What do we call drops?

Drops refer to a mixture, whose batter is dropped from a spoon. Versus it being rolled out and cut with a cookie cutter or the sort.

That batter is not runny. But it's also not very stiff.

It sticks to the spoon/ladle when lifted, but drops clean off the spoon with a shake.

Coconut drops are made with dry coconut as the dominant flavor along with other spices like cinnamon and nutmeg and with a hint of zest.

Ingredients needed

  


This easy recipe for drops also includes simple ingredients from your pantry.

• Fresh coconut - You really need to have grated coconut. Get a good dry coconut from your Caribbean or Latin markets.
• Sugar - use granulated sugar, but you can use brown sugar or any other sugar substitutes you prefer to use.
• All-purpose flour
• Baking powder
• Egg
• Butter/margarine
• Vanilla essence or vanilla extract - or if you have coconut essence it would be a great addition
• Cinnamon powder
• Nutmeg powder
• Lemon zest
• Cherries (optional)

Equipment
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Baking tray
Food processor - I have this Hamilton Beach food processor that I just love. It works great and is not expensive. 
Hand mixer or stand mixer

How to make coconut drops

You will be amazed and how quickly this comes together.

My first choice for this recipe is to get shredded coconut meat from a fresh coconut. If you don't know how to pick a coconut, check out my post where I go into detail about finding that perfect coconut. Just like you have to do to make fresh coconut milk.

Crack it open and separate the coconut flesh from the shell.  Wash the flesh and make sure that no pieces of shell are attached. Then take the coconut chunks and put them into my food processor.

Blitz that till it's fine. One medium-sized coconut usually gives me the 2 cups needed for this recipe.

  

While you're processing the coconut you can also start to cream butter with sugar.

Once creamed add the egg and beat till combined.

In a separate bowl, sift together your dry ingredients: flour, baking powder, cinnamon, and nutmeg.

Add your coconut mixture and flour mixture to the butter and sugar and combine. Also, add lemon zest and essence.

  

Once combined to a stiff dough, take tablespoons of coconut mixture and drop it onto either a greased baking dish, tray with parchment paper, or a baking tray.

 

Bake till golden brown.

Once done you can add a sugar glaze and sprinkle with some large-grained sugar.

Additions

• Some people like to add raisins. You can add 1/2 cup raisins when you are mixing in your grated coconut.
• You can add some cherries to the top of each mound before baking.
• If you want pretty drops, add mixed peel instead of raisins.

  

Storage

It's best to store these in an airtight container or Ziploc to keep moisture out. They will last well out on the countertop for about five days. Then should be transferred to the fridge.

These can even be frozen. When ready to be used, put in the refrigerator overnight to defrost.

These can be eaten cold. But if you want to warm them up, it would be best to put them in your oven and bake them for 8 - 10 minutes.

Notes

• Make sure everything is at room temperature prior to using: Eggs, butter

• If using fresh coconut, ask them wherever you are buying it from to crack it open for you. You cannot know for sure if the coconut is good till you crack it open.

• If you want to have chunks of coconut don't blend the coconut too finely but make sure you have a tightly packed 2 cups.
  
  
• If using packaged coconut, I would still run through my processor. The chunks of those are usually very long and thick. We want the coconut shredded up.

• Make sure you use a well-greased sheet.

• If you don't have a food processor you can use a blender. Just add enough water to the blender so that the coconut can blend. Then strain the liquid off and use the shredded coconut. You basically just made coconut milk and can use the liquid to cook some meat or soup like my oxtail soup, for additional depth of flavor.

• If you want it to be a little shiny, mix a water/sugar mixture to make a sugar syrup, and brush a little on the drops as soon as it comes out. Or you can even use some of the ginger simple syrup.

  

Here are some more Caribbean style coconut desserts:

• Coconut tart
• Gizzada
• Pone
• Coconut bread pudding

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