Cross Caribbean : Coconut Drops

 

Coconut drops are a Caribbean wide favorite. It’s pretty much found in all the islands. I think the older generation identifies more with it. It was a common snack and breakfast for our parents and grandparents.

Coconut drops have a yummy feeling of home. I don’t even know how else to put it to you. The bitters and the essence, the cinnamon and the coconut, the raisins and the sugar all marry so well. I know these from seeing them in bakeries and I’ve never thought of making it until one of my friends suggested it to me.

I had a lot of fun with this recipe because I got a dry coconut, and I ‘buss de coconut’ for myself and I actually grated it to get the real richness of the coconut. Lemme tell you, grating a coconut is REL wuk. Luckily for me, I had an attachment for my KitchenAid that did the grating for me, otherwise, they sell sweetened grated coconut in the grocery which has the same effect. Save YUHSELF!

It really is a true Caribbean recipe and captures the warmth of the islands with just one bite. Without further ado, here’s my take on a coconut rock drop. (It didn’t come out as hard as a rock though LOL).

INGREDIENTS

  • 1/4 cup butter
  • 3/4 sugar
  • 1 egg
  • 1/2 tsp bitters
  • 1 tsp vanilla
  • 1 tsp coconut essence
  • 3 cups flour
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup raisins
  • 2 cups grated coconut

For the Glaze

  • 2 Tbsp brown sugar
  • 1/4 cup water

METHOD

  1. If using a dried coconut, burst the coconut
    (The best way to achieve this is by throwing it at something concrete, let out all the stress)
    This chopper did not help
  2. Grate coconut




  3. Cream butter and sugar


  4. Add egg and bitters

  5. Add vanilla and coconut essence

  6. Mix flour, baking powder and cinnamon in another bowl

  7. Add grated coconut

  8. Add raisins and mix well

  9. Add the wet ingredients to the dry ingredients and mix well

  10. You can add a little water at this point to ensure that the batter holds while baking, but make sure that it doesn’t become too liquidy. The dough should be of a firm consistency
  11. Using a tablespoon, spoon the batter and shape them into balls

  12. Bake in an oven at 350°F for 30-35 minutes or until golden brown

  13. Mix sugar and water and paste onto drops, replace in oven for 5-10 minutes