Coconut Drops

Coconut Drops

Chewy coconut cookies with crisp golden edges and a tender, sweet center.

Total 30 min Makes 24 cookies Calories 98/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Wheat, Tree nuts

These coconut drops are quick, no-fuss cookies made with sweetened shredded coconut, held together with a simple egg and sugar batter. They bake up with lightly crisp edges and a chewy middle, making them a fitting addition to a cookie tray or an easy treat with afternoon coffee.

Ingredients

  • 3 cups sweetened shredded coconut
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Method

  1. Preheat the oven to 325°F and line two baking sheets with parchment paper.

  2. In a large bowl, stir together the shredded coconut, sugar, flour, and salt until evenly combined.

  3. Add the eggs, vanilla extract, and almond extract to the coconut mixture and stir until fully moistened and sticky.

  4. Scoop the mixture by rounded tablespoons onto the prepared baking sheets, spacing the mounds about 2 inches apart.

  5. Bake until the tops and edges are golden brown, 15 to 18 minutes.

  6. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Coconut Drops

    These coconut drops are quick, no-fuss cookies made with sweetened shredded coconut, held together with a simple egg and sugar batter. They bake up with lightly crisp edges and a chewy middle, making them a fitting addition to a cookie tray or an easy treat with afternoon coffee.

    30 min 24 cookies 98 cal

    Ingredients

    • 3 cups sweetened shredded coconut
    • 2/3 cup granulated sugar
    • 1/3 cup all-purpose flour
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract

    Method

    1. 1

      Preheat the oven to 325°F and line two baking sheets with parchment paper.

    2. 2

      In a large bowl, stir together the shredded coconut, sugar, flour, and salt until evenly combined.

    3. 3

      Add the eggs, vanilla extract, and almond extract to the coconut mixture and stir until fully moistened and sticky.

    4. 4

      Scoop the mixture by rounded tablespoons onto the prepared baking sheets, spacing the mounds about 2 inches apart.

    5. 5

      Bake until the tops and edges are golden brown, 15 to 18 minutes.

    6. 6

      Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.