Easy Coconut Drops Recipes

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CHEWY COCONUT COOKIES



Chewy Coconut Cookies image

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 50m

Yield 36

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  • In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

OLD FASHIONED COCONUT DROPS



Old Fashioned Coconut Drops image

I like to glaze these coconut drops with sugar syrup and brown sugar.

Provided by Linda Kong Ting

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 9

Number Of Ingredients 9

1 cup sifted all-purpose flour
4 tablespoons butter
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ cup white sugar
2 teaspoons vanilla extract
2 cups shredded coconut
½ cup raisins
1 egg, beaten

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.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g

COCONUT DROP COOKIES



Coconut Drop Cookies image

Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. "Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example," Cathy says.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

TRADITIONAL COCONUT DROPS



Traditional Coconut Drops image

Provided by Felix (Simply Trini Cooking)

Categories     Breads

Time 30m

Number Of Ingredients 10

2 cups grated coconut
1 cup all purpose flour (packed)
1/2 cup granulated or brown sugar
1 tsp aluminum-free baking powder
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp. vanilla essence
1 small egg

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

TRADITIONAL COCONUT DROPS



Traditional Coconut Drops image

Provided by Felix (Simply Trini Cooking)

Categories     Breads

Time 30m

Number Of Ingredients 10

2 cups grated coconut
1 cup all purpose flour (packed)
1/2 cup granulated or brown sugar
1 tsp aluminum-free baking powder
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp. vanilla essence
1 small egg

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

EASY COCONUT DROPS



Easy Coconut Drops image

If you like coconut, you'll love these cookies! After making them the first time, they were established as a favorite. Very easy to make, and even easier to eat. The recipe comes from Nick Malgieri's book Cookies Unlimited.

Provided by Kater

Categories     Drop Cookies

Time 22m

Yield 2-3 dozen

Number Of Ingredients 8

1 (7 ounce) bag sweetened flaked coconut
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 375 degrees.
  • In the food processor, place the coconut and pulse for 1-second intervals about a dozen times.
  • The object it to make the coconut smaller but not to grind it too fine.
  • In a bowl, mix the flour with the baking powder and salt.
  • Combine butter and sugar and beat on medium speed for about 30 seconds, then beat in the vanilla, then the egg.
  • Beat until smooth again.
  • Lower the speed and beat in the flour mixture, then the coconut.
  • Drop teaspoonfuls of the batter on parchment or foil lined cookie sheets about 2-3 inches apart.
  • Bake about 12-15 minutes, until the cookies have spread and are golden around the edges.
  • Slide papers from the pans onto cooling racks.
  • After the cookies have cooled, remove from the paper.
  • Enjoy!

JAMAICAN COCONUT DROPS RECIPE



Jamaican coconut drops recipe image

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

1 Medium to large coconut
2 Cups of brown sugar
1 Cinnamon leaf (Can also use cinnamon stick)
½ tsp Vanilla extract
Large piece of ginger (Grated )
2 ½ Cups of water (The amount of water should just about cover the coconut when palced in the pot. )

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

JAMAICAN COCONUT DROPS



Jamaican Coconut Drops image

Jamaican coconut drops are a traditional Jamaican dessert that it's a perfect treat for every occasion. These are sweet, chewy, and full of unique texture. The soft and chewy coconut pieces and the gummy texture of the toffee are utterly divine.

Provided by Chef Marsha

Categories     Dessert

Time 1h45m

Number Of Ingredients 6

4 cups dried coconut flesh diced
4 cups water
2 cups organic cane sugar
2 tablespoons fresh ginger, grated or 1 tablespoon ginger powder
1/2 teaspoon nutmeg grated
1/2 teaspoon pink Himalayan salt

Steps:

  • In a saucepan, add water and diced coconut. Place the saucepan on medium heat and bring the mixture to a boil.
  • Just as the mixture starts boiling, add organic cane sugar, grated ginger, nutmeg, and pink Himalayan salt.
  • Stir the mixture until the sugar dissolves.
  • Turn the heat to high and let the mixture boil for about 10 minutes. Stir occasionally.
  • Just as the liquid is reduced to half, reduce the heat to medium-low and let the mixture simmer until it becomes thick and sticky. Total cooking time took one hour.
  • Grease the baking tray with coconut oil and add 2 tablespoons of coconut mixture at one spot. Continue to drop the mixture at 2 inches apart.
  • Place the baking tray in a cool, dry place, preferably at room temperature, for about 6 hours.
  • Once the drops are set, remove them from the baking tray and store them.

Nutrition Facts : Calories 389, Carbohydrate 25, Fat 32, Protein 5

EASY COCONUT MACAROONS RECIPE



Easy Coconut Macaroons Recipe image

These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.

Provided by Diana Rattray

Categories     Dessert

Time 18m

Number Of Ingredients 3

5 1/2 cups sweetened flaked coconut (gently packed)
1 (14-ounce) can sweetened ​ condensed milk
2-3 teaspoons vanilla extract

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
  • In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
  • Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
  • Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g

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