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Trini Coconut Drops Get a Facelift!

Course Breads, Cakes & Pastries
Cuisine Caribbean
Author LAM


  • 8 oz. unsalted butter
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 cup candied ginger chopped
  • 1 cup mixed dried berries and cherries
  • 2 cups store-bought shredded coconut


  1. Preheat oven to 350 degrees F. In a medium mixing bowl, sift flour, cinnamon and baking powder. To that combine the coconut, ginger and dried fruit and set aside.
  2. Using an electric mixer on high speed, beat butter and sugar until light and smooth. Add eggs one at a time, beating well after each addition; add vanilla. Fold the dry ingredients into the wet. At this time you can use your fingers to continue combining the ingredients until fully incorporated. Dough should be firm and moist not loose and runny.
  3. Lay the silicone mat on the baking sheet and spoon the dough onto it. Bake until golden brown. I sprinkled brown sugar on each and baked for 2 more minutes. Allow to cool on a rack before serving.

Cook's Notes

For the creaming method, I used brown instead of white sugar, only to yield a darker colour of drops. - This recipe makes 10 coconut drops if a 1/3 cup measuring spoon is used to scoop the dough. I dipped the spoon in water before scooping the dough and dropped it on the baking sheet. - Sift dry ingredients and bring butter and eggs to room temperature.