In this post, I provide instructions on how to make coconut drops. Coconut Drops can be served for breakfast and or dinner with a nice hot beverage such a tea, milo, chocolate etc. Occasionally, if I have enough time in the morning, I will make a small batch and serve Coconut Drops for breakfast. I grew up knowing this dish as Drops and I thought that I would name it Coconut Drops. Only to be surprised that other website authors named it Coconut Drops as well – interesting!
1 1/2 pounds of flour
3 tbsp brown sugar
1 leveled tsp baking powder
1 full tbsp lard
1 full tbsp butter
1/2 – 1 tsp yeast
1 dry coconut
1 cup raisins
1 cup oatmeal (optional)
Burst open the dry coconut, remove the hard brown shell and discard. Cut up the coconut in to smaller pieces and place in a food processor. Finely blend the coconut. In a mixing bowl add one cup of the blended coconut and the other ingredients. Mix everything together. Gradually add some water to mixture, continue mixing until all the ingredients are completely mixed together. To make my Coconut Drops a little healthier, sometimes I would add 1 cup of oatmeal to the mixture.
I use a cup cake baking pan to make my Coconut Drops. Grease the pans with a little Pam baking spray, butter or oil. Add about 1 1/2 tablespoon of the Coconut Drops mixture to each cup of the cup cake baking pan. Do not completely fill each cup. Leave enough space so when the Coconut Drops rise, they would not overflow.
Pre heat the oven to 350 degrees. Put the baking pans in the oven and allow the Coconut Drops to bake for about 35 minutes. When they are done, remove the Coconut Drops from the baking pans.
Add two tablespoons of sugar to one cup of water and mix well. I keep a small paint brush in my kitchen for cooking purposes. Dip the paint brush in the sugar water and glaze each Coconut Drops.