[Recipe] Coconut Sugar Drop Cookies

Sugar Drop Cookies cooling on a wire rack

This recipe is a lovingly tweaked version of my mother’s classic brown sugar drop cookies. I’ve swapped the vegetable oil for virgin coconut oil (VCO), which lends a gentle coconut aroma, and replaced the brown sugar with coconut sap sugar. The latter not only carries its own subtle coconut flavor but also helps lower the glycemic load compared to traditional brown sugar.

Coconut sugar has a lower glycemic index (GI ~35) compared to regular brown sugar (GI ~70). This means coconut sugar generally causes a slower, smaller rise in blood glucose than brown sugar. That said, these cookies can still raise blood glucose levels, so portion control remains important, especially for those managing diabetes. I should also mention that these ingredients are more costly than those in the original recipe, so if you prefer a more budget-friendly option, my mom’s original recipe is always worth revisiting.

These cookies are woven into our family traditions. Growing up, I remember my mom baking huge batches, the kitchen buzzing with activity. They bake quickly, so as soon as one tray went into the oven, another was ready to come out. Timing was everything: cookies had to be removed right away before they hardened on the sheet, while fresh dough was dropped onto warm trays in a rhythm that felt almost like clockwork. It was truly all-hands-on-deck.

We shared these cookies generously - with friends, classmates, neighbors, and teachers - and they often made an appearance at Christmas potlucks alongside my mom’s famous orange butter cake. For me, they’re more than just cookies; they’re a taste of tradition, family, and the joy of giving.

Ingredients:

1 cup coconut oil

2 cups coconut sap sugar (note that when measuring brown sugar, it must be packed)

3 eggs

3 cups AP flour (sifted)

1/2 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons boiling water (you could make this towards the end of the preparation)

Optional Equipment: Stand Mixer with whisk and paddle attachments

Instructions:

1. Prepare the dry ingredients

- Sift together the flour, fine table salt, and baking soda. Set aside.

2. Mix the wet ingredients

- In a separate mixing bowl, whisk the coconut sugar and virgin coconut oil until well combined.

- If the coconut oil has solidified, gently warm it until liquid before mixing.

- Add the eggs one at a time (unbeaten), whisking thoroughly after each addition.

3. Combine wet and dry

- Switch from the whisk attachment to the paddle attachment of your stand mixer.

- Add the flour mixture gradually, about 4 tablespoons at a time, mixing well after each addition.

- The batter will be sticky. When it becomes too thick, add the boiling water to loosen, then continue adding the remaining flour mixture.

4. Check dough consistency

- The dough should be firm enough to form rough balls with two spoons and hold its shape on the baking sheet.

- If the dough feels too runny or spreads too thin during baking, chill it briefly to make it more manageable.

5. Preheat the oven

- Heat oven to 375ºF (190ºC).

6. Shape and bake

- Grease thin cookie sheets (these work better than standard pans).

- Drop tablespoon‑sized portions of dough onto the sheet, leaving ample space between cookies and from the edges of the pan, as they will spread.

- For large batches in a two‑level oven, rotate between three sheets: two baking, one being prepared.

- Bake until the edges turn light golden brown.

- Midway through baking, swap the trays between oven levels or rotate them if your oven heats unevenly.

7. Cool and store

- Remove cookies immediately with a spatula; they will stick if left to cool on the sheet.

- Transfer to a wire rack. Cookies will be soft when hot, but firm up as they cool.

- Store in the refrigerator for up to two weeks. Note: they will harden significantly when chilled.

8. Optional add‑ins

- Top with raisins, nuts, sprinkles, or candy‑coated chocolates before baking for extra flavor and color.

Air Fryer Variation

- These cookies can also be baked in an air fryer.

- Work in smaller batches, as space is limited.

- Browning happens faster, so check frequently.

- Use the same temperature (375ºF / 190ºC) but no preheating is required.

- Keep in mind that coconut sap sugar caramelizes more quickly than brown sugar, so monitor closely to avoid over‑browning (in my experience, I time each batch for 5 minutes, but results will vary depending on a lot of factors - how close the pan is to the heating element, your specific model of air fryer will behave differently).