- 1 cup flour + ½ cup flour
- 1½ cups grated coconut
- 1 cup mango puree
- 2 mangoes, diced
- ½ tsp ground cinnamon
- ½ tsp grated nutmeg
- ½ tsp grated ginger
- 1 tsp baking powder
- ½ cup sugar
- ¼ cup (2 oz) butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla essence
- ¼ cup raisins
- ½ tsp lemon zest
- You will need:
- Baking sheet lined with parchment paper
- Regular sized ice cream scoop
Preheat oven to 400 degrees F.
In a bowl combine 1 cup flour, baking powder, cinnamon, and nutmeg. In a separate bowl, cream butter and sugar with a hand mixer for 2 – 3 mins.
Add egg, mango puree and vanilla essence and continue to mix for a minute. Add the dry ingredients to the mixture.
Stir in coconut, diced mango, raisins and lemon zest. Batter should be stiff. If spoon is not able to stand up in mixture, add a little more flour until it reaches desired consistency.
Using the ice cream scoop, place scoops of mixture onto the lined baking sheet.
Bake in preheated oven until lightly browned and cooked through, approximately 15 – 20 minutes. Yields about 12 coconut drops.