These cookies surprised me when I first came across the recipe. Only ½ a cup of sugar? And all that high-fiber coconut? This isn’t a healthy cookie, but it seems much healthier than my go-to buttery, sugary chocolate chip cookies. And they didn’t disappoint. Soft and a little chewy, with a strong coconut flavor with depth from the spices, these are so good with a cup of tea, and they fill you up so you won’t overdo it.
These Trini coconut drops differ from the similarly named Jamaican coconut drops. While Jamaican coconut drops blend coconut, ginger, and various spices with no flour, Trinis refer to their version as chip chip. Trini coconut drops feature dry coconut as the primary taste, complemented by spices such as cinnamon, nutmeg, and sometimes a touch of zest. The mixture clings to the spoon or ladle upon lifting but easily slides off with a gentle shake, dropping onto your baking sheet. Hence, the name “drops”! And the recipe is super simple and comes together quickly. Let’s make some!
Ingredients Needed for Trini-Style Coconut Drops
Makes approximately 12 cookies:
- 2 cups grated coconut
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons each of ground cinnamon and vanilla extract
- 1 teaspoon nutmeg
- 1/2 cup sugar
- 1/4 cup butter
- 1 large egg
Equipment You’ll Need
- Oven
- Hand mixer
- 2 mixing bowls
- Baking sheet
- Parchment paper
- Sieve
- Food processor: If you use fresh coconut rather than ground coconut—one large, brown coconut should give you 2 cups of shredded coconut—process in your food processor.
Step-by-Step Instructions for Making Trini-Style Coconut Drops
Step 1: Preheat your oven to 400° Fahrenheit.
Step 2: In a large bowl, sift the flour, spices, and baking powder.
Step 3: In a mixer, cream the room-temperature butter and sugar.
Step 4: Add the egg and mix well.
Step 5: Combine the dry ingredients with the creamed mixture.
Step 6: Stir in with a spatula first and then your hands. The mixture should form a stiff batter.
Step 7: Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper. Press them down a little in the middle with your spoon.
Step 8: Bake for around 15 minutes or until lightly browned.
Variations and Add-Ins for Trini-Style Coconut Drops
For those who enjoy extra sweetness and the addition of something juicy, add 1/2 cup of raisins to the mixture. Or, top each mound with cherries or glaze with ginger syrup. For the best flavor and texture, allow the cookies to sit overnight before indulging – you’ll find that they taste even better the next day!
How to Store Trini-Style Coconut Drops
For optimal freshness, store these items in an airtight container or Ziploc bag to prevent moisture buildup. They can be kept on the countertop for around five days before needing refrigeration. If you plan to freeze them, thaw them overnight in the fridge before consumption.
Watch the Video Version Here:
Related Recipes:
Coconut Flour Chocolate Chip Cookies
FAQs
Trini-style coconut drops are a baked good popular in Trinidad and Tobago. They are made from grated dry coconut, flour, butter, sugar, and spices. The dough is dropped onto a baking sheet and baked until golden brown, resulting in a delicious, chewy treat.
While both Trinidadian and Jamaican coconut drops feature coconut as a primary ingredient, their recipes differ. Trini-style coconut drops include flour, making them more like cookies or small cakes. Jamaican coconut drops resemble candied coconut pieces, made without flour and featuring ginger and other spices.
Yes, freshly grated coconut can be used instead of dry coconut for Trini coconut drops. Although traditionally, freshly grated coconut is preferred, some recipes (like this one!) adapt to dry grated coconut depending on availability.
Trini-Style Coconut Drops (Cookie-Like)
Ingredients
Makes approximately 12 cookies:
- 2 cups grated coconut
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons each of ground cinnamon and vanilla extract
- 1 teaspoon nutmeg
- 1/2 cup sugar
- 1/4 cup butter
- 1 large egg
Instructions
Step 1: Preheat your oven to 400° Fahrenheit.
Step 2: In a large bowl, sift the flour, spices, and baking powder.
Step 3: In a mixer, cream the room-temperature butter and sugar.
Step 4: Add the egg and mix well.
Step 5: Combine the dry ingredients with the creamed mixture.
Step 6: Stir in with a spatula first and then your hands. The mixture should form a stiff batter.
Step 7: Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper. Press them down a little in the middle with your spoon.
Step 8: Bake for around 15 minutes or until lightly browned.
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