Coconut Drops

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Whenever my father set about baking and these drops were on the menu, we had a special treat. I remember nibbling them with milk for breakfast.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen grated unsweetened coconut
  • ½ teaspoon grated fresh lemon zest

Sugar Glaze

  • ½ cup granulated sugar
  • light brown sugar for sprinkling


  1. Preheat the oven to 400°F and grease a baking sheet.
  2. Sift together the flour, baking powder, and cinnamon.
  3. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the egg and vanilla and mix well. Add the flour mixture and beat until well incorporated. Mix in the coconut and lemon zest, stirring until well combined.
  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheet and bake for 20 minutes, or until golden brown. Remove from the pan and cool on wire racks.
  5. Make the sugar glaze by combining the granulated sugar with ¾ cup of water in a small saucepan and simmering until the mixture attains the consistency of maple syrup, about 8 minutes (watch carefully that it doesn’t burn). Lightly brush each coconut drop with the sugar syrup and sprinkle with brown sugar. Serve with tea.