Categorized | Desserts

Coconut Drops With Your Tea.

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As kids would have to eat their cereal before heading off to school every morning in north America, we grew up (if we didn’t want actual food) drinking tea. Now here’s the thing about “tea”… basically this would mean just about any hot drink. So it could well be coffee, Milo, Ovaltine, chocolate tea, actual green tea.. the list is fairly long. Along with tea we usually had a slice of cake, sweet bread, crackers or coconut drops.

I must confess that I’ve not had coconut drops in quite some time, so when the scent of them baking in the oven blanketed the kitchen, it brought back a rush of childhood memories. I was one of those kids who loved school and looked forward to it, when most kids didn’t.

You’ll Need…

3 cups all purpose flour
1/4 stick butter (about 2 oz or 4 tablespoons)
1 large egg
3 teaspoon baking powder
2 teaspoon cinnamon
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon Angostura Bitters
1/2 cup raisins
1 cup shredded coconut (see note below)
about 1/2 cup water

For the glaze

2 tablespoon sugar
1/4 cup water

Notes: Traditionally, fresh grated coconut is used for this recipe. But since I don’t have access to the fresh stuff, I had to settle for the packaged shredded coconut. I did end up using the sweetened variety, but if you have the unsweetened one, feel free to use that. Since my dough was a bit dry, I had to add some water. I ended up using about 1/2 cup as noted in the list of ingredients above, but this may vary for you. Use it as a guide. You’re looking for a dough which is somewhat firm and can keep it’s shape while baking.

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Start by creaming the butter and sugar in a bowl. Make sure the butter is at room temperature to make this easier. I started off using a large spoon (use the back of it to work the butter/sugar combo against the walls of the bowl) but I ended up using an electric hand mixer. You’re looking for a smooth, creamy sort of texture with no feel (gritty) of sugar left back. I then added the egg, vanilla and bitters to the mixture and give it a good whisk.

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Then in a large bowl, I put the flour, cinnamon and baking powder and gave it good whisk to make sure everything is blended well. Then I poured in the creamed butter mixture and created a dough. This will be a bit tough to work, so I add the water I mentioned in the notes above. I’m not sure how this would work in an electric mixer, but manually it takes a bit of muscle. I ended up using my hands at one point.

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The final step of preparing the dough is to fold in the shredded coconut and raisins.

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With your oven at 350 degrees, grease a cookie sheet, or as I did.. line it with parchment paper. Now spoon on the batter onto the cookie sheet and bake for about 25-30 minutes. It will start to go golden. I did two batches of 12.

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After about 25 minutes remove it from the oven and brush on the simple glaze. Basically it’s sugar dissolved in warm water and brushed onto the tops of the coconut drops. You can also sprinkle on some sugar on top of each,  to add that extra touch. Place back in the oven for 2-3 minutes.

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The true master at these drops as well as coconut sweet bread is my grandmother, but she’s turning 95 this year so baking is out of the question these days. Reminds me that the next time I head down to the islands I’ll have to make sure and get her recipe. Before you head to your kitchen to make up a batch of these coconut drops, do leave me your comments below and be sure to connect with us on Facebook. And don’t forget to check out the latest cooking videos.

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25 Responses to “Coconut Drops With Your Tea.”

  1. bhindi says:

    Chris try baking it on fig or banana leaf. makes you think of the old dirt oven. Banana leaf can be found in the frozen section of the supermarket where frozen cassava is stored.

  2. Juliet Charles says:

    Hi Chris,
    This is my second time trying this recipe and this time around I'm making it for my mom.
    It came out perfect. I don't know how else to say thank you for making your recipes with simplicity very easy to follow instructions.

    God's Blessing Always

  3. Sandra says:

    Thank you sooooo much for this recipe. I'm from St. Thomas and had these when I went to visit my sister in NYC and she got me one from a Jamaican bakery. LAWD….. it was so good that I have been searching for the recipe for years but I was looking under coconut bread. I'm going to try and make these ASAP and I will report back to you. :) I'm so thankful that I stumbled upon you videos.
    Many Blessings,
    Sandra

  4. Urbanpan says:

    Yummy!!! – I a vegan version of this that I make with Bisquick mix (yes its vegan) and almond milk. I work with several vegans.

  5. Aif G says:

    Thanks Chris for this recipe. As I like coconut bread and sometimes make it, these Drops will surely be very nice too and enjoyable. When you refer to temperatures, could you please mention F and C temps as we use metric in this country. You did not say which temp you meant. I guess it was Far:

  6. Joan says:

    Hi Chris am planning to grate my own coconut should i remove the dark part of it or shred as is.
    Also want to let you know in Jamaica we call this rock cake, thank you and you are the GEM in my kitchen thank you so much for those wonderful recipes

  7. Rho says:

    Hi Chris, thanks for your recipes. I always search youtube for your cooking. I am so happy to know that you have a website. Blessings to you and your grandmom.

  8. Angela says:

    Chris: I have read this recipe a few times and remember trying it sometime ago. I used to make this from one of the very first cookbooks that were written in Trinidad many moons ago. Although it was not the creaming method used as in your recipe, they suggested mixing the coconut (sprinkling evenly before doing so) and raisons with the flour mixture before mixing in the liquid, in your case, the creamed butter and sugar. As a result it was much easier to fold and less stirring was required. I would not suggest a hand mixer at this stage because, once the flour, etc. is added to any liquid form, in your case, the creamed butter, the stirring should be at a mnimum which is a method used in baking.

  9. D. Singh says:

    Chris, I usually make coconut drops the same as yours but I add one more ingredient; finely grated nutmeg. You can try it the next time you're making some. Good recipes, thanks and God bless!

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