Best Coconut Ginger Candy Drops Recipes

JAMAICAN COCONUT DROPS

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.

COCONUT DROPS

Steps:

• Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.

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.

JAMAICAN COCONUT DROPS

Steps:

• 1. Place 1/2 cup to 3/4 cup of water to pot (a medium rice pot is what I use), bring to a boil. Combine all ingredients and add to boiling water. Boil for approximately 25 to 30 minutes or until very sticky (almost like syrup).
• 2. Line your cookie sheet with parchment paper or just use cooking spray. Take a serving spoon or ice cream scooper to yield one drop on a baking cookie sheet. Place 1 inch apart. Wait until it's cool and hard to eat. Enjoy!

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.