Blogging Marathon #20
Theme: Anniversary Special – Kid’s Delight
I adapted this recipe from a cookbook that is arguably the Cookbook “Bible” for Caribbean cuisine. It is very expensive to purchase this cookbook online. The best way to get it is to have someone who travels to Trinidad or the Caribbean and have them get a copy of it for you, from a bookstore. That’s how I got my copy. Although published in Trinidad, it is comprehensive with recipes from the entire Caribbean and beyond. I adapted this recipe to make it eggless, so that it can be enjoyed by pure vegetarians also!
These are one of my favorite Caribbean treats – the first thing I order whenever I go to a Caribbean bakery. This eggless, healthier version with whole wheat flour came out with a nice soft texture – I hope you end up loving them as much as I do!
- 2 oz./ 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup applesauce
- 2 1/2 teaspoon lime juice
- 1/2 cup coconut milk
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups dessicated coconut, grated
Preheat oven to 350 F. Grease a cookie sheet.
In a large bowl, combine flours, salt and baking powder.
In another bowl, mix butter and sugar until creamy. Add applesauce, lime juice and coconut milk and mix well.
Add dry ingredients in two parts, mixing well after each addition.
Fold in coconut.
Shape into balls and place on a prepared cookie sheet.
These cookies don’t spread so you can place the cookies close together on the cookie sheet.
Bake for 15 minutes.
These cookies are very common in the Caribbean, often called Coconut Drops. Their texture is different from traditional cookies. They are firm and solid, but soft, without being crumbly.
Check out the other Blogging Marathon participants here!