Coconut Ginger Candy Drops Recipes

Steps:

• Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.

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.

Steps:

• 1. Place 1/2 cup to 3/4 cup of water to pot (a medium rice pot is what I use), bring to a boil. Combine all ingredients and add to boiling water. Boil for approximately 25 to 30 minutes or until very sticky (almost like syrup).
• 2. Line your cookie sheet with parchment paper or just use cooking spray. Take a serving spoon or ice cream scooper to yield one drop on a baking cookie sheet. Place 1 inch apart. Wait until it's cool and hard to eat. Enjoy!

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.