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
- Preheat oven to 400 degrees F
- In a bowl, combine flour, baking powder, cinnamon and nutmeg
- In a separate bowl, cream butter and sugar with a hand mixer for 2 – 3 minutes
- Add egg and essence and continue to mix for a minute
- Add the dry ingredients to the egg-butter-sugar mixture
- Stir in coconut, raisins and lemon zest
- Batter should be stiff
- Using the ice cream scoop, add scoops of mixture onto the lined baking sheet
- Bake in oven until lightly browned and cooked through, 15 – 20 minutes
- 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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Gregory Stuart Dt farms
17 Oct 2020very interesting would love to learn more about product