Coconut Drops
The same bite-sized morsels of tropical paradise but without the eggs! A great alternative for those that want to indulge in these decadent delights. A sweet escape in every irresistible bite.
Ingredients
- 1⅓ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ cup unsalted butter cold
- ⅓ cup brown sugar adjust up to ½ cup for a sweeter bite
- ¼ tsp salt ⅛ tsp if using sea salt
- ½ tsp vanilla essence
- ½ tsp freshly grated nutmeg recommended
- ¼ tsp ground cinnamon
- ⅓ cup raisins
- 1 cup grated coconut freshly grated recommended
- 2/3 cup coconut milk fresh recommended
Optional Add-Ins
- 2 tbsp mixed dried fruit to taste
- maraschino cherries whole or chopped for tops or batter
Instructions
- Preheat oven to 350°F (177°C). Set your baking sheet aside—greasing it well is recommended over lining with parchment paper for this rustic treat.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- Add cold butter to the flour mixture. Use your fingertips, a pastry cutter, or a food processor to work it in until it resembles coarse sand.
- Tip: Avoid using your palms to prevent warming the butter.
- Stir in the brown sugar, grated coconut, raisins, and mixed fruit (if using).
- Add coconut milk and essence to the dry mixture and mix until fully combined.
- The dough should be soft and slightly sticky—able to fall off a spoon without sticking to your hands. If it's too dry, add more coconut milk, 1 tbsp at a time, until it comes together.
- Use a spoon to drop small mounds of batter onto your greased baking sheet. Optional: top each with a maraschino cherry.
- Bake for 15–20 minutes, or until the bottoms are golden brown.
- Let cool on the baking sheet for 5 minutes before enjoying.
Notes
- Prefer sweeter drops? Increase brown sugar to ½ cup for a sweeter bite.
- Texture note: Because the recipe is egg-free, the drops will be slightly softer and more rustic — that’s normal.
- Yield: This is a flexible recipe; yield will vary with the size of each drop.
- Using dried coconut? If you’re substituting fresh coconut with desiccated (dried) coconut, gradually add more coconut milk or water until the dough is sticky and spoonable. Dried coconuts are less sweet, so slightly increase the sugar.
