Easy Coconut Drops Recipes

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

EASY COCONUT DROPS

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!

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.

COCONUT DROP COOKIES

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.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

COCONUT CHERRY DROPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With mixer, cream together butter, sugar, almond extract,and egg .
• 3. Add, mixing on low, flour, baking powder, salt, until just combined.
• 4. With a spoon or spatula, fold in coconut nuts and cherries.
• 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.