COCONUT DROPS
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
- In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins.
- Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. (However, the batter should be firm enough to hold their shape while baking).
TRADITIONAL COCONUT DROPS
Steps:
- 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
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
TRADITIONAL COCONUT DROPS
Steps:
- 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
JEWELED COCONUT DROPS
Wow! Just made these today for the holidays!! They look and taste awesome! So pretty and just right for the holidays. They are from Taste of Home cooking. A runner-up in the cookie contest of dec/jan 04! (chilling time is included in prep time).
Provided by Courtly
Categories Drop Cookies
Time 55m
Yield 42 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream the butter, cream cheese and sugar.
- Beat in egg yolk, orange juice and almond extract.
- Combine the flour, baking powder and salt; gradually add to creamed mixture.
- Stir in 3 cups of coconut.
- Refrigerate for 30 minutes or until easy to handle.
- Shape dough into 2-in. balls; roll in remaining coconut.
- Place 2 inches apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center of each ball.
- Bake at 350 for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool.
- Fill each cookie with preserves.
COCONUT DROPS
Looks like a cookie, but it is much like a biscuit. Perfect for dinner and a snack.
Provided by Felix (Simply Trini Cooking)
Categories Breads
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar until smooth. Add egg, bitters and vanilla; beat well.
- In a separate bowl, combine the flour, baking powder, and cinnamon. Add coconut and raisins.
- Pour the liquid mixture into the dry ingredients and mix well. Add a little bit of water if necessary to moisten the batter. (However, the batter should be firm enough to hold their shape while baking).
JAMAICAN COCONUT DROPS RECIPE
Jamaica drops is a traditional Jamaican dish, it is sweet and busting with flavour from the ginger a cinnamon.
Provided by Lesa
Categories Snack
Number Of Ingredients 6
Steps:
- Break the coconut and remove the brown and white meat bit from the shell and wash it.
- Dice the coconut meat into very small square like shape.
- Place to water and cinnamon leaf in a saucepan on the stove at medium heat and bring to boil.
- Add the grated ginger and the diced coconut to the boiling water. Leave to cook for about 30 minutes.
- Add the sugar and let this cook until the water is reduce to a brown syrup like liquid. Make sure you stir continuously so the coconut will not burn.
- Add vanilla extract and remove the cinnamon leaf.
- Get your over sheet or cooking foil and place it on a flat surface. Using the cooking spoon, spoon out the coconut and drop it on the over sheet or cooking foil.
Nutrition Facts : Calories 120 kcal, ServingSize 1 serving
GUMDROP COOKIES
My mom made these cookies quite often, and I always enjoyed eating these. She used the spiced gumdrops when making these cookies for Christmas (for that traditional seasonal peppermint taste), then she used regular gumdrops the rest of the year. Omit the black gumdrops though...they can give the the dough an unappetizing dark green tint. There are several variations of this cookie already posted on RecipeZaar, but this is the exact quantities and ingredients of my mom's recipe for this particular cookie. My mom used to make a batch of these cookies for our birthday parties, and then wrapped a stack of 3 cookies in cellophane, then tied it with pretty curling ribbon which she put in treat bags that our friends took home with them at the end of the party. Whatever was left over went into our school lunch bags for an extra special treat.
Provided by Northwestgal
Categories Dessert
Time 25m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly cream together the butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla, and beat well.
- Add the sifted flour, baking powder, baking soda, salt, and oatmeal; mix well.
- Add the coconut and gumdrop halves; mix until well blended.
- Pinch off pieces of dough, and roll the dough into small balls. Place rolled dough balls on a lightly greased or buttered baking sheet, about 2 inches apart. Press each cookie flat with a spatula.
- Bake in a 375° oven for 10 minutes. Let cookies cool for 1 minute on the baking sheet, then transfer cookies to cooling rack to cool completely.
Nutrition Facts : Calories 83.3, Fat 3.2, SaturatedFat 2, Cholesterol 12.7, Sodium 63.9, Carbohydrate 12.9, Fiber 0.4, Sugar 7.7, Protein 0.9
JAMAICAN COCONUT DROPS
This is an all time favorite of Jamaican's. Just about every Jamaican restaurant or store sell these. I decided to add them as Horderve's at a party and I was shocked to find only crumbs left. If you like coconut, you will love Coconut Drops.
Provided by Tammy Hall
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Place 1/2 cup to 3/4 cup of water to pot (a medium rice pot is what I use), bring to a boil. Combine all ingredients and add to boiling water. Boil for approximately 25 to 30 minutes or until very sticky (almost like syrup).
- 2. Line your cookie sheet with parchment paper or just use cooking spray. Take a serving spoon or ice cream scooper to yield one drop on a baking cookie sheet. Place 1 inch apart. Wait until it's cool and hard to eat. Enjoy!
COCONUT DROP COOKIE
Coconut Drop Cookie- sweet and satisfying coconut cookies with beautiful butterscotch color and a lovely buttery crunch at the edges.
Provided by Imma
Categories Snacks
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees
Nutrition Facts : Calories 146 kcal, Carbohydrate 22 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 123 mg, Sugar 7 g, ServingSize 1 serving
COCONUT DROPS
Steps:
- Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.
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