About this recipe

A beloved Jamaican street food and home treat, coconut drops are chewy, sweet confections made from freshly grated or desiccated coconut simmered with brown sugar, ginger, and warming spices until they set into rustic, sticky mounds. Simple to make and deeply satisfying, these are a staple at Caribbean celebrations and everyday snacking alike.

Instructions

1. 1

   Line a baking sheet with parchment paper and set aside. If using a fresh coconut, crack it open, remove the flesh, and grate it coarsely. If using desiccated coconut, measure out 3 cups and set aside.

2. 2

   In a medium mixing bowl over ^[medium heat], combine the dark brown sugar and water. Stir until the sugar dissolves, then bring to a gentle boil. Add the ginger, cinnamon, allspice, and fine sea salt. Stir to combine and let the syrup bubble for about 3–4 minutes until it thickens slightly.

3. 3

   Add the desiccated coconut to the mixing bowl and stir well to coat every strand in the spiced syrup. Reduce the heat to ^[medium-low] and cook, stirring frequently, for 20–25 minutes until the mixture becomes very thick, sticky, and pulls away from the sides of the pan. The coconut should look glossy and the mixture should hold its shape when a small amount is dropped onto a cold plate.

4. 4

   Remove from heat and stir in the vanilla extract and butter (if using). Working quickly with two spoons, drop heaped tablespoon-sized mounds of the mixture onto the prepared parchment paper-lined baking sheet, spacing them about 1 inch apart.

5. 5

   Allow the coconut drops to cool and set at room temperature for at least 30 minutes before serving. They will firm up as they cool into chewy, glossy drops.