Traditional Coconut Drops Food

JAMAICAN COCONUT DROPS RECIPE

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.

OLD FASHIONED COCONUT DROPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
• Bake 8 minutes or until lightly browned.

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

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.

COCONUT DROPS RECIPE (TRINI STYLE)

Steps:

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

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.