These 1940s biscuits have the 3 C's. Chewy, crumbly and coconutty. And, if you use coloured desiccated coconut as we did, the 4 C's (+ colourful)!
Making these biscuits is a little weird. The instructions say to mould the mixture into little pyramids before baking, but they drop right down (hence the name) and flatten against your baking tin. We had to cut ours into rounds after removing them from the oven, otherwise we'd have just had a ginormous oblong coconut cookie!
You sort of want them to keep their pyramid shape (see the pics at the bottom of the page), but hey, they're still delicious so we're not complaining!
Original Recipes: 'Cocoanut Drops (1)' (Book 6, 1943)
Speed: 30 minutes | Makes: 15
1½ cups of sugar
1 tbsp. plain flour
226g desiccated coconut
Optional: Food colouring
1. Pre-heat oven to 180°C fan (350°F/Gas Mark 4).
2. Whisk the eggs and sugar together 'till thick'.
3. Mix the flour and coconut together and then add to the eggs and the sugar. Then, add in the flavouring and colouring (if using).
Note: We used a few drops of vanilla bean paste for our flavouring. Rather than adding colouring straight in, we used pre-dyed pink and green desiccated coconut. We split our mixture into three bowls, one with the green, one with pink and one with plain coconut for 5 biscuits of each colour.
4. Line a baking tin with greaseproof paper and mould the mixture into pyramids using your hands, placing these on the tin.
5. Bake for 15 minutes or until golden. Then, set aside to cool for about 10 minutes before cutting into shapes (although, you might not need to do any cutting or shaping if you've managed to space your pyramids out more than we did).
Original Recipes for 'Cocoanut Drops (1)'
BOOK 6: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)