Coconut Drops, the miniature version of Coconut Sweetbread, has always been a favourite locally. Basically using the same ingredients of Coconut Sweetbread, you get a handy homemade snack that is completely different from its larger version. Just like Coconut Sweetbread, it played an important role in our childhood in the Caribbean. See our Coconut Sweetbread recipe here: Granny’s homemade Coconut Sweetbread
Coconut Drops recipe
4 1⁄2 cups flour
4 1⁄2 teaspoons baking powder
1/2 teaspoon salt
2 1⁄4 cups sugar
1 cup raisins
1 cup golden raisins
1 coconut, grated
2 teaspoons vanilla essence
1⁄2 lb butter (melted)
Soak the raisins the night before this will make them plump and juicy.
Mix flour, baking powder and salt.
Add sugar, coconut and drained raisins.
Now, combine milk, essence and cooled melted butter.
Mix well, the batter will be heavy and mixture will be fairly stiff.
DO NOT KNEAD dough for this will make your drops tough and chewy.
Mix entirely by spoon.
Using a pot spoon or ice cream scoop place dough on a greased baking sheet. Bake at 350 degrees or high for 20-30 minutes or until an inserted tooth pick comes out clean.
OPTIONAL: When done, sprinkle with granulated sugar and return to the oven for 2-3 minutes, and voila you have homemade coconut drops.
January 2018 www.sweettntmagazine.com
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