You’ll need:
1 cup flour
2 cups grated coconut
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp baking powder
1/2 cup sugar
2 oz butter, room temperature
1 egg, room temperature
1 tsp vanilla essence
1/4 cup raisins
1/2 tsp lemon zest

Equipment

• Baking sheet lined with parchment paper
• Ice cream scoop (regular-sized)

Method

1. Preheat oven to 400 degrees F
2. In a bowl, combine flour, baking powder, cinnamon and nutmeg
3. In a separate bowl, cream butter and sugar with a hand mixer for 2 – 3 minutes
4. Add egg and essence and continue to mix for a minute
5. Add the dry ingredients to the egg-butter-sugar mixture
6. Stir in coconut, raisins and lemon zest
7. Batter should be stiff
8. Using the ice cream scoop, add scoops of mixture onto the lined baking sheet
9. Bake in oven until lightly browned and cooked through, 15 – 20 minutes
10. Yields 9 coconut drops

Notes
You can use a smaller scoop to yield more drops
Use a tablespoon if you do not have a scoop

Full credit for the recipe and all photos go to Cynthia from tasteslikehome.org

See the original post here.

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