KALE-CRANBERRY COCONUT DROPS.
If you love the warmth of freshly baked coconut bake, these drops, packed with fresh coconut meat, are sure to please and bring back memories. They’re just as soft and fluffy as the ones your mom made for you as a child—just a little brighter with the addition of kale and cranberries. These moreish, sugary biscuits are perfect to accompany an afternoon cup of tea. If you’re planning a tea party, make a big batch ahead of time. These freeze really well and will taste just as delicious when reheated.
Yields: 15 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS :
For the drops 1½ large bundle kale (or 1 small bundle)
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoon cinnamon, ground
4 tablespoons butter, melted
½ cup sugar
1 egg
1 cup coconut, grated
2 teaspoons vanilla
½ cup cranberries
Brown sugar for sprinkling
For the simple syrup
¼ cup sugar
¼ cup water
DIRECTIONS :
1 Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
2 Clean the kale: Wash it, remove and reserve the leafy bites from the hard stems and discard the stems.
3 In a small pot filled with boiling water, dip the kale in and pull it out immediately. Allow to cool. This will prevent the kale from turning brown.
4 Put the kale into a food processor or chop until fine, about the same size as the grated coconut.
5 Squeeze all the excess liquid out from the kale and set aside.
6 Sift flour, baking powder, cinnamon and salt together.
7 Using a hand mixer, cream butter and sugar until pale and fluffy. Add in the egg and mix for 1 minute.
8 Using a wooden spoon, mix in grated coconut, vanilla, kale and cranberries until combined.
9 Using a spoon, scoop and drop the batter onto your prepared pan. Bake for 20 minutes or until golden brown.
10 Using a spoon, scoop and drop the batter onto your prepared pan. Bake for 20 minutes or until golden brown.
11 Once the drops are done baking, glaze with syrup and sprinkle with brown sugar.
Enjoy!