Coconut Drop Cookies
Coconut Drop Cookies are sweet, tender treats with a chewy coconut flavor, perfect for satisfying dessert cravings or sharing with friends and family. Easy to make and delightfully addictive.
Ingredients
Instructions
- Mix sugar, Crisco, and eggs until well combined.
- Stir in the buttermilk.
- Sift together the flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet mixture.
- Fold in the coconut.
- Drop rounded teaspoonfuls of dough onto a lightly greased cookie sheet.
- Bake at 350°F (175°C) until set, about 10 minutes.
Tips & Substitutions
For a chewier texture, consider using sweetened shredded coconut instead of flaked. If you want to reduce sugar, try using a sugar alternative that's suitable for baking. You can substitute half the Crisco with unsalted butter for a richer flavor. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
These Coconut Drop Cookies are delightful on their own, but they also pair beautifully with a scoop of vanilla ice cream for a delicious treat. Serve alongside a cup of coffee or tea for a cozy afternoon snack. For a festive touch, drizzle with Butterscotch Ice Cream Topping before serving.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Drop Cookies contains roughly 185 calories, with 3g protein, 37g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of dried?
Yes, you can use fresh coconut, but it will add extra moisture to the cookies. Make sure to finely shred the fresh coconut and adjust the flour slightly to maintain the right dough consistency.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using. This will create a similar tangy flavor that works well in the cookies.
How can I make these cookies more chocolatey?
To add a chocolate twist, consider folding in chocolate chips along with the coconut. Alternatively, you can drizzle melted chocolate over the cooled cookies for a decadent finish that complements the coconut flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).