West Indian Coconut Drops Food

GUYANESE COCONUT BUNS

Steps:

• Sift flour, baking powder, and spices. Rub butter into flour mixture.
• Add lemon peel, coconut, sugar to the mixture. Combine well.
• Add essence to milk. Pour milk into the mixture and mix to form a sticky dough. Add in raisins.
• Drop by spoonful onto baking sheet. Bake at 350 degrees for 18-22 minutes or until golden brown.

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

WEST INDIAN COCONUT BREAD

Steps:

• Mix all ingredients -- mixture will be thick. Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done. Serve warm.

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

COCONUT TARTS

Steps:

• Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
• In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
• To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
• Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
• Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

WEST INDIAN COCONUT BREAD

Steps:

• Mix all dry ingredients together and make a well.
• Whisk eggs lightly and add to milk and butter.
• Mix into flour mixture, dont overmix.
• Pour into 2 greased loaf tins.
• Bake in preheated 180 Degrees C oven for 45 minutes.