A few weeks ago, I made pancakes. Nothing fancy just the basic kind, but we were almost out of milk, so I grabbed the coconut creamer from the fridge and went with it. And it worked. They came off the griddle warm, a little sweet, and tasting almost like coconut to pretend we were somewhere with palm trees instead of a pile of laundry.

That flavor stuck with me.

Later that week, I wanted something similar, something I could stir together quickly, pop in the oven, and eat warm with coffee. And I especially wanted something without eggs, because let’s be honest: grocery prices are doing the most right now.

So I started testing coconut drop biscuits.

It took me a few tries to get it right, to get the texture I wanted and enough coconut flavor to really satisfy that craving. But when it finally came together? It was everything I hoped for.

Soft in the center. Golden on top. Just sweet enough. And no flipping required.

What came out of the oven wasn’t just breakfast, it was one small win baked and served in a quiet moment of calm. It wasn’t a big day. But it felt like a small kind of grace.

Coconut Drop Biscuits

What You Will Need:

• 1 cups all-purpose flour
• 1 ¹⁄₄ teaspoon baking powder
• ¹⁄₂ stick salted butter very cold and cut into small pieces
• ¹⁄₄ cup heavy cream
• 2 teaspoons granulated sugar
• ¹⁄₄ cup whole milk
• 1-2 teaspoon coconut extract

What You Will Need To Do:

1. Preheat your oven to 450°F.
2. In a food processor, combine 1 cup of all-purpose flour and 1¼ teaspoons baking powder. Pulse until mixed. – No food processor? Use a fork or pastry cutter to mix the dry ingredients by hand.
3. Add ½ stick of very cold salted butter, cut into small pieces. Pulse (or cut in by hand) until the mixture resembles coarse crumbs or cornmeal.
4. Transfer the flour-butter mixture to a mixing bowl.
5. In a separate bowl, stir together ¼ cup heavy cream, 2 teaspoons sugar, ¼ cup milk, and 1 to 2 teaspoons coconut extract until combined.
6. Pour the wet mixture into the dry ingredients. Stir gently until a thick, lumpy batter forms. – If the mixture is too dry, add a little more milk or cream (about ½ tablespoon at a time) until the texture looks like very thick muffin batter.
7. Using a ¼ cup measure or ice cream scoop, drop large mounds of batter onto a parchment-lined baking sheet or a buttered cast iron skillet.
8. Bake for 16–20 minutes, until golden brown on top.

Serve warm, topped with butter.

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Gracefully yours,

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