Traditional coconut drops recipe – Trini style

If you grew up in Trinidad and Tobago, coconut drops were one of those little treats that just appeared in the kitchen. Someone always had a pan baking. These soft, lightly spiced coconut cookies come together quickly and taste like home. Warm spices, fresh grated coconut, and a hint of citrus make every bite worth sneaking another.

Now, if you’ve had Jamaican coconut drops, you’ll notice the difference right away. Trini coconut drops are baked and include flour, so they’re soft and cake-like. The Jamaican version skips the flour and is more like a candied coconut cluster, often called “chip chip” over there.

And if you ended up here searching for a coconut drops Trinidad recipe, this is the same classic treat we all grew up making.

What are coconut drops?

“Drops” refers to a soft, spoonable batter that’s simply dropped onto a baking tray. No rolling. No shaping. The dough is thick enough to hold form and soft enough to fall off the spoon with a little shake.

These coconut drops get their signature flavor from fresh grated coconut, cinnamon, nutmeg, vanilla, and a touch of citrus zest.

Why this recipe works

• Fresh coconut gives the best texture and flavor
• Simple pantry ingredients
• Soft, chewy, and perfectly spiced
• Quick prep. Even quicker to eat
• Classic Trini flavor that feels like home

How to make coconut drops

Ingredients you’ll need

Coconut (the star!)

• Freshly grated coconut – A must for real flavor. Look for dry brown coconut in Caribbean or Latin markets. Grate fresh or blitz in a food processor.

Your sweet base

• Granulated sugar – Classic choice. Brown sugar works and adds a deeper flavor.
• All-purpose flour – Gives structure and that soft, cake-like crumb.
• Baking powder – Helps the drops lift.

For richness and flavor

• Egg – Adds moisture and helps bind.
• Butter or margarine – Gives richness and that classic soft bite.
• Vanilla essence/extract – Coconut essence is a great alternative

Warm spice & citrus lift

• Cinnamon powder
• Nutmeg powder
• Lemon zest – Brightens the flavor and complements the coconut beautifully.

Optional flair

• Raisins
• Mixed peel
• Cherries (press one on top before baking for that old-school look)

Instructions

1. Prep the coconut
   Start with a fresh dry coconut. Crack it open, remove the flesh, and rinse away any shell bits. Add the coconut chunks to a food processor and blend until finely shredded. One medium coconut usually gives about two cups.
   P.S. If you need help choosing a good coconut, check out my post on making fresh coconut milk.

2. Cream your base
   In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and mix well.

3. Mix the dry ingredients
   In a separate bowl, whisk the flour, baking powder, cinnamon, and nutmeg.

4. Bring it all together
   Add the grated coconut, dry ingredients, lemon zest, and vanilla to the creamed mixture. Mix until a stiff dough forms.

5. Form the drops
   Scoop tablespoonfuls of dough and drop them onto a greased or parchment-lined baking sheet. They won’t spread much, so a small gap between each is fine.

6. Bake
   Bake in a preheated oven until the tops are golden brown and the edges are set.

Finish with flair (optional)
Brush with a simple sugar glaze or sprinkle coarse sugar for sparkle.

Additions

• Raisins – Add 1/2 cup raisins when mixing in the grated coconut.
• Cherries – Pop one on top before baking.
• Mixed peel – Adds more color and an old-school bakery touch.

Tips for perfect coconut drops

• Room temperature ingredients mix more smoothly.
• Fresh coconut is best, but packaged works with a quick pulse in the processor.
• Chunky vs fine: blend less if you want extra texture.
• No food processor? Use a blender with a splash of water, then strain. Bonus, you’ve made coconut milk.
• Don’t skip greasing your baking sheet.
• Glaze right out of the oven for a shiny finish. Ginger syrup works nicely for a spicy-sweet twist or just a plain sugar syrup.

Storage

Store your coconut drops in an airtight container or Ziploc bag for up to 3 days on the counter. After that, refrigerate to extend freshness.

They freeze beautifully. Thaw in the fridge overnight, then warm in the oven at 350°F for 8–10 minutes for that fresh-baked feel.

More coconut desserts

• Coconut tart
• Gizzada
• Pone
• Coconut bread pudding
• Coconut sweet bread
• Trinidad coconut fudge

Recipe