Best Old Fashioned Coconut Drops Recipes

TRADITIONAL COCONUT DROPS

Traditional Coconut Drops image

Provided by Felix (Simply Trini Cooking)

Categories Breads

Time 30m

Number Of Ingredients 10

Ingredients

2 cups grated coconut
1 cup all purpose flour (packed)
1/2 cup granulated or brown sugar
1 tsp aluminum-free baking powder
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp. vanilla essence
1 small egg

Steps:

Preheat the oven to about 400 degrees F.
Sift together the flour, baking powder, sugar, cinnamon, and nutmeg. Add the coconut.
Cut in the butter and mix into the flour. Add the essence to the egg and beat lightly.
Make a well in the middle of the flour and add the liquid. Mix into a stiff dough.
Drop about 2-tablespoon full of dough on a well greased sheet.
Bake for about 15 minutes or until golden in the oven at a lower temperature, 200 degrees F.
Remove and leave to cool before serving. Bake for approximately 15 minutes

COCONUT DROP COOKIES

Coconut Drop Cookies image

Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. "Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example," Cathy says.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened shredded coconut
1 cup chopped walnuts

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.

Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT CANDIES

Coconut Candies image

Chewy coconut candies are made with just milk, sugar, coconut and vanilla.

Provided by sal

Categories Desserts Candy Recipes

Time 1h

Yield 12

Number Of Ingredients 4

Ingredients

1 ½ cups milk
4 cups white sugar
4 cups flaked coconut
1 dash vanilla extract

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.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g

JEWELED COCONUT DROPS

Jeweled Coconut Drops image

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed

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.

Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT AND OATMEAL DROP COOKIES

Coconut and Oatmeal Drop Cookies image

Provided by Food Network

Time 15m

Yield 48 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
2-1/2 cups shredded coconut
1 cup chopped walnuts or pecans
2 cups old-fashioned oatmeal

Steps:

Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.