These 4-Ingredient, 100-Year-Old Coconut Drops Taste Just as Sweet Today

My Mom recently passed down to me a piece of family culinary history: the nearly century-old cookbook The New Delineator from 1929. The Delineator was a women’s “journal of fashion, culture, and fine arts,” published from the mid-1800s until 1937. My mom inherited this beloved cookbook from her mother (my grandmother), who kept notes, clippings, and handwritten recipes throughout its pages.

I’ve recently immersed myself in its antiquated language and ingredients, and though its pages yielded some strange combinations (and made liberal use of lard), it also yielded quite a few treasures. This simple coconut delicacy is one I’ve updated into a friendlier modern version.

Coconut Drops: A One-Bowl, 4-Ingredient Treat

After his first two bites of one of these coconut drops (the second MUCH more enthusiastic than the first), my son proclaimed, “I don’t like coconut, but I like these.” It makes sense, too: these treats have a chewy, almost marshmallowy consistency, a crispy edge, and a hint of lemon and sweetness that isn’t overwhelming. These super-simple, one-bowl treats are also a perfect co-cooking opportunity for your younger helpers.

Though you can whisk your eggs with a stand or hand mixer, try doing it by hand for a fully retro experience (and an arm workout!). On their way to stiff peaks, the egg whites will progress through a few distinct visual phases: from a liquid, to distinct large bubbles, to smaller and smaller bubbles, then to the appearance of heavy cream. Then, that creamy substance will begin to thicken. 

Be sure to scrape down the sides of the bowl and stir everything back into the mixture so all of your whites get included. Test your whipped egg whites by holding your whisk or beaters up; the whites should stay in a peak with the tip only slightly bent. If they start to separate, you’ll know you’ve mixed too much, so be wary of overmixing here.

Tips and Tricks

• Change up the flavor: You can use any flavored extract you like instead of lemon to customize these drops. A vanilla-and-orange combination is delightfully creamsicle-coded, and mint adds distinct mojito energy. Add up to 1/2 teaspoon of total extract.
• Use coconut shreds or small flakes: You want to use thinly-shaved coconut, not thick strips or chips here. The bigger pieces won’t mix in as well, and the drops will end up being quite chewy. My favorite to use here is Baker’s Sweetened Angel Flake Coconut.
• Be mindful of egg size: I developed this recipe with large eggs, but if you’re using extra-large or jumbo eggs, use 3 egg whites instead of 4 to make sure the mixture isn’t too runny.
• Grease to prevent sticking: I find baking these drops on parchment gives them better browning, but you can use silicone baking mats, too (or no liner at all.) Regardless of the cooking surface you use, grease it with cooking spray, otherwise, your drops will stick.
• Cool completely: The drops need to firm up after cooking; wait until they’re completely cool to enjoy.