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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.

A batch of baked Trinidad coconut drops with cherries on top.

With a soft, chewy bite and bold coconut flavor, this easy dessert is a staple in many homes and dangerously addictive.

I love making drops not just because they come together quickly, but because they taste like home. The warm spices, fresh grated coconut, and hint of zest make every bite worth sneaking another.

Now if youโ€™ve had Jamaican coconut drops, youโ€™ll notice the difference right away. Trini coconut drops are baked and include flour, giving them a soft, cake-like texture. The Jamaican version skips the flour and is more like a candied coconut cluster, often called โ€œchip chipโ€ over there.

What are drops

โ€œDropsโ€ refers to a soft, spoonable batter thatโ€™s dropped onto a baking tray; no rolling, no shaping. The dough is thick enough to hold its form, but soft enough to fall off the spoon with a little shake.

These coconut drops get their signature taste from dry grated coconut, warm spices like cinnamon and nutmeg, and just a little citrus zest for brightness.

How to make coconut drops

Ingredients

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

Coconut

  • Freshly grated coconut โ€“ A must. Look for dry coconut at Caribbean or Latin markets and grate it fresh for the best flavor.

Your sweet base

  • Granulated sugar โ€“ Classic, but brown sugar or your preferred sugar substitute works too.
  • All-purpose flour โ€“ Helps bind the mix and gives that soft, tender crumb.
  • Baking powder โ€“ Adds just the right lift.

For richness and flavor

  • Egg โ€“ Helps with structure and a bit of moisture.
  • Butter or margarine โ€“ Adds richness and that signature soft bite.
  • Vanilla essence or extract โ€“ Coconut essence is a great swap-in if youโ€™ve got it.

Warm spice & citrus lift

  • Cinnamon powder
  • Nutmeg powder
  • Lemon zest โ€“ Brightens the flavor and complements the coconut beautifully.

Optional flair

  • Cherries โ€“ Totally up to you, but they add a pop of color and a little chew.

Instructions

You will be amazed and how quickly this comes together.

Prep the coconut
Start with a fresh dry coconut. Crack it open, remove the flesh, and rinse to ensure there are no shell bits. Add the coconut chunks to a food processor and blitz until finely shredded. (One medium coconut usually gives about two cups.)
P.S. Not sure how to pick a good coconut? Iโ€™ve got a full post on thatโ€”same steps you’d use for fresh coconut milk.

This traditional coconut drops recipe is chucked full of grated coconut and spices. Light and delicious, the perfect sweet treat.

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

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

Bring it all together
Add the grated coconut, dry ingredients, lemon zest, and vanilla (or coconut essence) to the creamed mixture. Mix until you have a stiff dough.

Combined batter for coconut drops. Shows the texture of the mixture

Form the drops
Scoop tablespoonfuls of the dough and drop them onto a greased baking tray or one lined with parchment paper. Space them out slightlyโ€”they donโ€™t spread too much.

Batter for coconut drops being portioned out on a greased tray

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

Finish with flair (optional)
Drizzle with a simple sugar glaze and sprinkle with coarse sugar if youโ€™d like a little extra sparkle.

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.
A standing batch of finished coconut drops. A few with cherries on top

Storage

Store your coconut drops in an airtight container or Ziploc bag to keep them fresh. Theyโ€™ll keep well on the countertop for up to 3 days. After that, pop them in the fridge to extend their shelf life.

These also freeze beautifully. Just let them thaw in the refrigerator overnight when youโ€™re ready to enjoy them again.

You can eat them cold, but if you want that just-baked taste, warm them in the oven at 350ยฐF for about 8โ€“10 minutes. Theyโ€™ll come out soft, toasty, and ready to disappear all over again.

Notes

  • Room temp is key โ€“ Make sure your egg and butter are at room temperature before starting for better mixing and texture.
  • Fresh coconut prep โ€“ If youโ€™re buying a whole coconut, ask the vendor to crack it open for you. You wonโ€™t know if itโ€™s good until itโ€™s opened.
  • Chunky vs fine coconut โ€“ Want more texture? Donโ€™t blend the coconut too fine. Just be sure youโ€™ve got a tightly packed two cups.
  • Using packaged coconut โ€“ Even with pre-shredded coconut, I recommend giving it a quick spin in the food processor. The pieces are usually long and thickโ€”shredding helps it blend into the dough better.
  • No food processor? No problem โ€“ A blender works too. Just add a little water so it can blend, then strain out the liquid. Bonus: youโ€™ve basically made coconut milkโ€”use the liquid to cook up something flavorful, like my oxtail soup.
  • Donโ€™t skip the grease โ€“ Make sure your baking sheet is well-greased or lined with parchment to avoid sticking.
  • Shiny finish (optional) โ€“ For a little gloss, brush the drops with a sugar syrup as soon as they come out of the oven. Ginger syrup works great too for a spicy-sweet twist.
A picture of a hand holding one coconut drop with a cherry

More coconut desserts

Recipe

A batch of baked Trinidad coconut drops with cherries on top.

Coconut Drops Recipe (Trini Style)

This traditional coconut drops recipe is chucked full of grated coconut and spices. Light and delicious, the perfect sweet treat.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: Caribbean

Ingredients
  

  • 2 cups grated coconut 1 dry coconut
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 cup flour
  • 4 tablespoons butter
  • 1 egg

Method
 

  1. Set oven to 400F
  2. In a large bowl, sift together the flour, cinnamon, nutmeg, and baking powder.
  3. In your mixer, combine sugar and butter till creamed. Then add your egg and combine.
  4. Take your dry ingredients and mix them together with the creamed mixture.
  5. With a spatula, stir in the blended coconut, vanilla, and rind.
  6. You would get a stiff batter.
  7. Take tablespoons of dough, and drop them on a greased baking sheet. Do it in rough heaps.
  8. Bake for about 18-20 minutes. Until lightly brown
  9. Brush with a glaze or you can use some ginger simple syrup

Notes

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.

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Let us know how it was!

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