COCONUT GINGER CANDY DROPS
Provided by Virginia Burke
Categories Candy Ginger Kid-Friendly Coconut Summer Boil Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 7
Steps:
- Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until mixture thickens and temperature registers 295°F, stirring occasionally, about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)
OLD FASHIONED COCONUT DROPS
I like to glaze these coconut drops with sugar syrup and brown sugar.
Provided by Linda Kong Ting
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
- Bake 8 minutes or until lightly browned.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT DROPS
This is from the book "The Food of Jamaica," a cookbook sold in Jamaica for Jamaicans. This combination of coconut, brown sugar and ginger is a winner.
Provided by Ambervim
Categories Candy
Time 55m
Yield 1 Batch
Number Of Ingredients 5
Steps:
- If you don't have silpat, butter a cookie sheet.
- Bring the water to a boil in a heavy saucepan and add the coconut and ginger.
- Reduce heat and cook for 15 minutes.
- Gradually add the sugar, stirring to disolve.
- Cook over a high heat, stirring frequently, until it is thick and sticky (120C /236F on a candy thermometer). This will take about 20-30 minutes.
- To test for doneness, drop a little of the mix into a glass of cold water. If it turns into a ball, it is done.
- Turn off the heat and stir in the nuts.
- Drop by teaspoon onto your baking sheet and let the candy cool.
- Makes about 20 large candies.
Nutrition Facts : Calories 3190.7, Fat 149.4, SaturatedFat 101, Sodium 201.3, Carbohydrate 483.2, Fiber 33.7, Sugar 441.8, Protein 17.7
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