How to make Coconut Drops

Published on September 14th 2021 by Narandradath Jaikaran.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Coconut Drops with milk at the back

Coconut is a universal symbol representing the different tropical regions around the world. While most people think of it as a nut, it's a fruit and has a variety of uses worldwide. From the wood of the palm, the hard outside shell of the fruit, and the white fleshy inside, the coconut is an incredibly versatile plant. In this recipe, we share one of our favorite ways to incorporate the white flesh into a sweet snack with you. Coconut Drops are a popular Trini treat that you can find in most bakeries that tend to be an impulse buy from the moment they catch your eye. We take the sweet meat from the coconut and mix it with local spices, brown sugar, and raisins to make a delightful pastry snack. These coconut drops are so easy to make you will surely make time to whip up a batch when the craving strikes. 

What is coconut drops made of?

Coconut drops are made from flour, water, brown sugar, yeast, margarine, baking powder, raisins, spices, vanilla extract, and of course, coconut.  


How do you make coconut drop in Trinidad?

Making coconut drops is similar to making pie dough. First, the dry ingredients, spices, fruits, and coconut are mixed. Second, the butter and vanilla essence is cut into the dry ingredients then the water is added to form a dough. Next, the coconut drops are baked until they are golden brown and delicious. 


How long can coconut drops last?

The coconut drops will last for 2-3 days when stored in an airtight container. 


How many calories are in a coconut drop?

There are 370 calories in a coconut drop. 


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Time & Serves

Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins


  • 750 g All Purpose Flour

  • 500 g freshly Grated Coconut

  • 385 g Brown Sugar

  • 17 g Instant Dry Yeast

  • 3 teaspoons Baking Powder

  • 2 teaspoons Spice

  • 90 g Raisins

  • 120 g Cake Margarine

  • 2 teaspoons Vanilla Essence

  • 130 g Water



Sift the flour and add the dry ingredients (coconut, sugar, yeast, baking powder, spice, raisins) to the stand-up mixer bowl. Mix on using the paddle attachment on speed 1 until all ingredients are combined.

Add the margarine and essence, and continue mixing.

Add half of the water and mix until the water is absorbed. Continue adding water until the mixture combines to form a stiff and not too soft consistency.

Continue mixing for an additional minute.


Weigh individual 100g morsels, and drop using a cookie scoop or spoon, onto a greased baking sheet. Keep the top surface rough.

Space the dropped morsels equally apart.


Preheat oven to 350 F.

Bake for 25 to 30 minutes until light brown color. Check under the drops to ensure the dough is baked to a light brown color.

Remove from the oven, glaze with simple syrup, and sparingly sprinkle granulated sugar over the top.

Cool on a rack and serve with a cup of warm milk or our delicious Chocolate Tea

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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