Like Coconut Drops? Well, prepare to love this version and make it your new recipe of this ole time favourite. And it could not have come at a better time – when we are just off the season of over-indulgence of all things foodie – at the start of a new year, looking for healthy options
I go through phases all the time of things I would like to eat and drink. One of the things I like is Coconut Drops (preferably with a hot beverage or ice cold homemade Mauby). It hits the spot on the rare occasion I feel I need a baked sweet treat. I also like that it lasts a very long time when kept in the refrigerator, which is totally in keeping with my phase-eating. I take out a couple, eat them cold, or, if I am patient, leave them on the countertop to come up to room temperature.
I got the idea to try this the other day as I was preparing to make some Coconut Drops and saw the unopened bag of rolled oats next to the flour. They were bought to make Granola over the holidays (a phase that has passed). I wondered what it would be like if I replaced half of the flour in the Coconut Drops with rolled oats. While I got excited at the idea, I paused briefly because I was hankering for the Coconut Drops and did not want to mess with my craving. You know how it is; when you want to eat or drink something, you want it specifically that way.
I went ahead and adjusted the recipe, the position of the baking rack in the oven and cook time. The Drops came out beautifully. From the appearance, it is not apparent that there are oats in the Coconut Drops. When you bite into one, it is the same texture as an all-flour Coconut Drop. However, as you continue to chew, you notice that you are chewing a little longer and that’s because of the fibre-rich oats. The overall taste is excellent and you are not missing a thing! This is now going to be the go-to way I make my Coconut Drops (with rolled oats). It gives me the taste and treat I am after and it is a healthier version. The addition of raisins that contain antioxidants, and probiotics along with antibacterial properties, add to the health-food benefit of these Drops. The other thing is this, I usually would have 2 Coconut Drops at a time, with this version, I was filled and satisfied after eating only 1. That’s a plus in my book for these Coconut-Oat Drops.
Make these for yourself or your children.
Coconut Oat Drops
Yield: make them as small or large as you like
INGREDIENTS
1 cup all-purpose flour
1 heaped cup rolled oats (Jumbo/old-fashioned)
1¼ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon fresh grated nutmeg
¼ teaspoon salt
⅔ cup brown sugar (West Indian/Caribbean)
2 cups fresh grated coconut
½ cup raisins
2 small eggs (or 1 large egg), room temperature
3 tablespoons melted butter
¼ cup whole milk, room temperature
2 teaspoons essence (vanilla or mixed)
DIRECTIONS
Preheat the oven to 350 degrees F with the rack in the middle.
Line a 13 x 18 baking sheet with parchment paper and set aside.
In a bowl, mix together the flour, oats, baking powder, spices and salt then add and mix in the coconut and raisins.
Whisk together the egg(s), butter, milk and essence and add to the dry mixture. Stir gently to mix (do not overwork the mixture), simply ensure that they are combined.
Drop by tablespoons, ice cream scoop or whatever you would like to use based on the size, onto the baking sheet about 2 inches apart.
Transfer to the oven and bake for 20 – 30 minutes based on the size of the drops you are making. The drops should be brown and firm to the touch. If you make large Drops, insert a toothpick and if it comes out clean, it is done.
Let rest in the pan for 5 minutes then transfer to wire racks to cool. Serve warm or at room temperature.
NOTES
Remember to vary the cooking time based on the size of the Drops.
Add a full cup of sugar if you like your Coconut Drops sweeter.
Cynthia
