This easy-to-make delicacy involves caramelizing coconut chunks with brown sugar, ginger, and vanilla until sticky, then dropping the mixture onto a baking sheet to set. The resulting chewy candy, using only fresh brown coconut, is the authentic way.
So what happens if you can’t get a fresh brown coconut? I wanted to make these coconut drops the traditional way, but alas… every single coconut I opened was rotten inside! So, I made my own coconut drop balls with shredded coconut instead! They have all the flavor of a Jamaican coconut drop but without the hassle of preparing a whole coconut.
The reason why fresh coconuts are used instead of shredded is simply because the mixture will not hold itself together to form that drop cookie-like shape with shredded coconut. It’s too runny. Hence, rolling into balls was an easy solution.
Ingredients Needed for Jamaican Coconut Balls
- 3 cups of shredded coconut (2 for the mixture, one for rolling the balls later)
- 1 tsp of vanilla extract
- 2 cups of brown sugar
- ½ teaspoon of salt
- 1 tsp powdered ginger (optional)
- 1 tablespoon lemon juice
- 1/4 cup of water
Equipment You’ll Need
- Mixing bowl
- Rubber spatula
- Cookie sheet
- Parchment paper
- Spatula
- Saucepan/pot
Step-by-Step Instructions for Making Jamaican Coconut Balls
Step 1: Pour 1/4 cup of water into a saucepan and bring it to a boil.
Step 2: Mix all the ingredients (excluding 1 cup of coconut) and add them to the boiling water.
Step 3: Boil for roughly 25 to 30 minutes until the mixture becomes very sticky, resembling syrup.
Step 4: Prepare your cookie sheet by lining it with parchment paper. Use a spoon or spatula, drop one portion onto the baking sheet, spacing them 1 inch apart. Allow them to cool for 2 hours.
Step 5: Scrape the sticky mix off the parchment paper with a spatula and add it to a mixing bowl.
Step 6: Add the final cup of coconut and mix it well with your hands.
Step 7: Roll into 1-inch balls with enough coconut to make sure they are no longer sticky.
Enjoy right away, or refrigerate for a couple of hours for a firmer treat.
Variations and Add-Ins for Jamaican Coconut Balls
Jamaican coconut drops are traditionally made with fresh coconut, ginger, and brown sugar. While some variations include cinnamon leaf, almond extract, or nutmeg, the beauty of this recipe lies in customizing it to your taste. Play with different spices and even fruit peels or zest!
How to Store Jamaican Coconut Balls
These balls are best enjoyed on the day, as they do dry out over time. To store them, keep them in an airtight container at room temperature. They will be okay for at least one week but will be a little more crumbly after day two.
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FAQs
Yes, Jamaican coconut drops are vegan-friendly, depending on what you use to make them. The traditional recipe consists of coconut, brown sugar, ginger, and water, all of which are plant-based ingredients. Just make sure the sugar you use is vegan sugar.
While the classic version uses coconut, brown sugar, and ginger, there are several variations you can try. Some recipes incorporate spices like cinnamon or nutmeg for added flavor. Others might add a touch of vanilla extract or use different types of sweeteners like granulated sugar or honey. Some versions even include raisins or nuts to add texture and variety.
Jamaican coconut drops can be enjoyed as part of a balanced diet, but they should be consumed in moderation due to their super high sugar content. Coconut itself provides dietary fiber and essential nutrients. Ginger offers anti-inflammatory and digestive benefits. However, the brown sugar used in the recipe contributes significant calories and can impact blood sugar levels. Therefore, it’s best to enjoy these treats occasionally rather than as a regular snack.
Jamaican Coconut Balls (Coconut Drop Inspired!)
Ingredients
- 3 cups of shredded coconut (2 for the mixture, one for rolling the balls later)
- 1 tsp of vanilla extract
- 2 cups of brown sugar
- 1/2 teaspoon of salt
- 1 tsp powdered ginger (optional)
- 1 tablespoon lemon juice
- 1/4 cup of water
Instructions
Step 1: Pour 1/4 cup of water into a saucepan and bring it to a boil.
Step 2: Mix all the ingredients (excluding 1 cup of coconut) and add them to the boiling water.
Step 3: Boil for roughly 25 to 30 minutes until the mixture becomes very sticky, resembling syrup.
Step 4: Prepare your cookie sheet by lining it with parchment paper. Use a spoon or spatula, drop one portion onto the baking sheet, spacing them 1 inch apart. Allow them to cool for 2 hours.
Step 5: Scrape the sticky mix off the parchment paper with a spatula and add it to a mixing bowl.
Step 6: Add the final cup of coconut and mix it well with your hands.
Step 7: Roll into 1-inch balls with enough coconut to make sure they are no longer sticky.
Enjoy right away, or refrigerate for a couple of hours for a firmer treat.
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