While it is often advised not to mess with perfection, there are times when you need to push boundaries. Trouble things. After all, how will you know what else is possible, what frontiers might open, what discoveries will be made. I tried that with my coconut drops recipe, to change things up. You know, experiment. It did not turn out well, at least for not me but the taste testers gobbled them up. It is because taste is subjective that I have decided to share what I did with you. Maybe you will try it and agree with me or perhaps, it just might be your thing.
It all started with me seeing a photograph of what was described as a Coconut Sweet Bread with Chocolate Chips. The bread in the photograph looked inviting. I had visions of a warm thick slice with a cup of tea. I don’t really like chocolate so I never have it stocked in any form. I like chocolate chips in my banana bread because it brings richness and moisture to the loaf. Knowing what it does with the banana bread, I figured it might be a nice addition to the Coconut Drops, an extra hint of sweetness and little morsels of creaminess. So off I went to buy a pack of chocolate chips.
A week later I decided to make coconut drops. When I went to the refrigerator to get the chocolate chips, I saw a packet of walnuts that I always keep stocked (they are my favourite nuts). I thought to myself, hey, it might be a good idea to put some walnuts into the drops too. I’d give them a rough chop. There would be some nut on nut action – coconut and walnuts. The ingredients were assembled and I set about making the Coconut Drops with chocolate chips and walnuts. I was excited.
The kitchen smelled comforting, homely. It was like the warmest of hugs. The coconut drops came out of the oven looking an attractive shade of brown, the chocolate chips peeking out from all around. I rubbed my hands in glee. Set on a wire rack, I waited patiently for them to cool.
About 25 minutes later, while they were still warm, I bit into one of the Coconut Drops with chocolate chips and walnuts. Frowning, I took another bite, then another, finishing it off. I am not kidding when I tell you that to me it had no taste.
I was puzzled. I wasn’t tasting the spice in the drops as I usually do and the coconut seemed to be lost. Obviously I could feel biting into the walnuts and taste the chocolate chips but generally, together, they were blah. You know when you have your mind set on something and imagine how it might be only for it to disappoint? That was the case with me. I promptly told myself that the next day I am making my regular coconut drops so that I could erase the memory of this experiment and satisfy my taste buds.
Three of my taste testers dropped by to pick up their respective packages. I had told them upfront of the additions, but as is usual, I did not express my personal opinion (this is so that they cannot be influenced by me). They all liked the drops but admitted after discussion that while they were “fancy”, they did seem to lack the “personality” of the plain coconut drops (with or without raisins). Having said that, they liked the idea of the chocolate chips in the drops but would opt to leave out the walnuts.
What do you think? Wanna give it a try?
Coconut Drops with Chocolate Chips & Walnuts
INGREDIENTS
● 2 cups all-purpose flour
● 2 teaspoons baking powder
● 1 heaped teaspoon ground cinnamon
● ½ teaspoon fresh grated nutmeg
● ¾ cup West Indian brown sugar (or 1 cup if you like it sweeter)
● 2 cups fresh grated coconut
● ½ cup coarsely chopped walnuts
● ¾ cup small milk chocolate chips (semi sweet can work too)
● 1 large egg, room temperature
● 1½ teaspoons vanilla, mixed or almond essence
● ½ to ¾ cup whole milk, room temperature
● ¼ cup melted butter (salted or unsalted) OR ¼ cup vegetable oil
DIRECTIONS
1. Preheat the oven to 350 degrees F. Line a baking sheet (18 x 13) with parchment paper and set aside. Use 2 smaller sheet pans if that is what you have.
2. In a large bowl, add and mix together the flour, baking powder and spices, then add the sugar, coconut and walnuts and toss well to mix.
3. Sprinkle and mix in the chocolate chips. Set aside.
4. Whisk together the egg, essence and ½ cup of the milk only along with the melted butter or oil. Add the wet mixture to the dry ingredients and bring together to form a thick sticky dough. Do not overmix. If you find it is crumbly, add the remaining milk, 1 tablespoon at a time.
5. Using a small scoop or tablespoons, drop heaped bits of the dough onto the lined baking sheet and bake for 18 – 20 minutes or until gently browned. Remove the pan from the oven and transfer the drops to a wire rack to cool. Serve warm or at room temperature.
There is another idea I saw online – coconut sweet bread with some of the rum fruits we put in our Christmas cake/black cake. What do you think? Should I give it a try? Or is that taking things a bit too far? Share your thoughts.
Cynthia
