Coconut Drop Cookie
Coconut Drop Cookie – sweet and satisfying coconut cookies with beautiful butterscotch color and a lovely buttery crunch around the edges.
Calling all coconut lovers: If you are LOCO for COCO then these cookies are for you! You will love the rich nutty flavor of this wholesome coconut cookie.
I could tell you a million stories about these coconut drops, cause I have had my fair share of them.
Can’t stop making them – Obsessed!
Can’t stop eating them – Delish!
Had one this morning before heading out. And I’m having another one right now with some tea – No willpower at all when it comes to these nutty cookies. Now let’s scoot right to these goodies. Don’t want to keep you waiting.
These coconut drops are a Caribbean treat, and enjoyed especially in Trinidad and throughout the West Indies, in various guises. Yes, indeed. Equally enjoyed in some parts of Africa as well. They are made with freshly grated coconut, and are spiced with nutmeg.
This here is totally different from the Jamaican Coconut Drops. Those are made without flour and a handful of ingredients. Another treat, reserved for another day. Let’s keep our focus on these treat right here, shall we?
I know this may seem daunting because you have to use fresh coconuts. Fear not! I have a few tips to help you pick the right coconuts and get the flesh out, without throwing some of those coconuts at me, out of frustration – of course. I know you would never do that to me. We are friends, right?
Buying fresh coconut can be a challenge here in the United States. So here are a few guidelines to follow to make your coconut experience more pleasurable.
- Double check your coconuts for any molds or cracks- – air and mold entering the coconut will make the coconut meat spoil quickly, which produces a rancid coconut.
- Shake and feel the coconut, it should be heavy – I usually get the heaviest – indicating that they contain plenty of liquid, which keeps the flesh from drying out.
- To be on the safe side I always buy more than I need and save the receipt for returns whenever possible.
- To facilitate removing the coconut meat from the shell, place cracked coconut in an oven for about 15-20 minutes. This causes the meat to shrink. Then use a spoon to scoop it out.
- Replace grated coconut with about 1 cup coconut flakes and increase the butter to 4 ounces.
- Use a blender to grate the coconuts instead of a grater. This saves time, energy and most of all my precious fingers – I know yours are precious too! Don’t tell grandma this secret.
Enjoy!!!
Coconut Drop Cookie
Ingredients
- 1 whole mature coconut about 3 1/2 -4 cups grated coconut
- 2 cups 250grams all purpose flour, sifted
- ¼ cup 50 g white sugar
- ¼ cup 55 g brown sugar
- 2 teaspoons baking powder
- 1-2 teaspoon lime or orange zest.
- ½ teaspoon salt
- 2 teaspoons nutmeg
- 2-3 ounce 56-76 grams butter diced
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees
Grated coconut
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
- Place it in the oven for about 15-20 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
- Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency.
Coconut Cookie
- In a medium bowl, whisk or sift together flour, brown and white sugar, baking powder, Lime or orange zest , nutmeg and salt
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to main unincorporated. Stir in the grated coconut
- Whisk together eggs and vanilla
- Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- Put dough on floured surface, and pat (gently!) with your hands only.
- Fold dough over on itself about 5 times, and then gently press down.
- Shape into 14 or more cookies
- Place on baking sheet.
- Bake at 400° for 12-15 minutes or until lightly browned
- Remove, let it cool and serve
Nutrition Information:
This is the best recipe I’ve ever used fresh coconut in. These cookies were a huge hit with my husband and 10-year-old.
Wonderful! Thank you so much for the feedback :)! Stay tuned for more amazing recipes.
Wonderful recipe. I made with cane sugar and cassava flour instead of wheat flour….also left out zest and added ground cardamom. Came out soft fluffy and a little cruch from the coconut so yummy
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
This is a scrumptious recipe…chocolate lover that I am I added 1/4 C semi sweet chocolates chips to half the recipe, the other half without chocolate.
Nice addition. Thanks for the feedback!
Can I check if the cookie is soft on the inside with a nice crunch on the surface outside? Just checking if I got it right. Baked it today and it was nice and not too sweet too. Thank you for the recipe.
Fantastic! You got it just right! So glad this worked out well for you!
I tried this recipe and it turned out beautiful. I wanted to make the egg less version , so I skipped the eggs and added 1/4 tsp of baking soda. Turned out yum. Thanks for the recipe. The simplicity of the recipe is the key and that’s makes it a winner.
I am so glad this worked out well for you! Thanks for stopping by!
This is my second time making these and I just had to drop you a line to say thank you! They are my favourite cookies now. I didn’t have a fresh lime or orange so used lemon zest — so so delicious.
Hi Teresa. I am so glad you love this. This is one of my favourites too! Thanks for stopping by.
They were delish… I made the exact recipe and dropped it by teaspoon on the cookie sheet
Yaaay! Thank you for trying it out. Now you remind me to make one. 🙂
I’m another person looking got the bakery on St Croix recipe for coconut drops have craved them since I moved from STX 10 years ago !
You may want to fix your recipe. I’m surprised no one else has mentioned it. Your ingrediants call for lime zest but your instructions call for grated orange.
Recipe updated. Thanks for bringing this to my attention.
I am a little confused by you recipe I calls for one whole coconut about 31/2 -4cups grated but an additional 1/2 cup of coconut flakes. Are there flakes different than the fresh grated, as In store bought? So 4 1/2 cups total?
It’s 3 1/2 cups freshly grated coconut. Will update recipe . Thanks Kathy.
Thank you for the recipe! I’m going to try this soon because I miss my national bakery st. Croix coconut drops! I wish i could find their bread pudding recipe. It is the best bread pudding I’ve ever had! Another recipe I’m looking for from St. Croix is meat pasties. The best ones I had when I lived on island was goat. Yum! If you can help me find these I would be forever grateful!
I will be on the look out for these recipes, will have bread pudding here soon. Thanks!
You just so good. Tnx for sharing. My kids loved it
Thanks! Always so happy to hear that the kids enjoy it.
Can I use grated coconut from the store?
Not sure why I am not receiving new post in my mail again
What quantity of coconut flakes should be used for this recipe . Thanks
Oh No! Am definitely will add you to the mail list . Thanks for letting me know .
You can use about 3/4 cup dried coconut flakes
Just tried adding you on and can’t do it from my end. Can you please subscribe again, using your email. Thanks Kelsey
Ok
This looks really Delicious!!! Will be making it real soon.You are my tropical heaven.Thanks for sharing all these recipes with us.
Glad you are enjoying them Jeanne! And thank you for taking the time to share your thoughts with me.Happy Cooking!!!