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Coconut Drops with Homemade Strawberry Chia Jam

3 Feb, 2015

*Gluten Free *Dairy Free


(Makes 20)



Coconut Drops

½ cup of Melrose Organic Coconut Oil

½ cup of sugar

3 large eggs, lightly beaten

1 teaspoon of vanilla extract

½ cup of Melrose Organic Coconut Flour

½ teaspoon of baking soda

1 cup of shredded coconut


Strawberry Chia Jam

2 ½ cups sliced strawberries

1 tablespoon of Chia Seeds

1 squeeze of a lemon



Coconut Drops

  1. Preheat oven to 180C and line two baking trays
  2. Using a mixer, cream the coconut oil and sugar together until light and fluffy
  3. Add the eggs and vanilla into the mixer and mix thoroughly
  4. Sift the dry ingredients (all but the shredded coconut) together in a separate bowl
  5. Add the dry ingredients into the wet mixture till combined
  6. Stir in the shredded coconut
  7. Scoop out tablespoons of the batter onto the lined baking trays
  8. Gently press your fingertip into the top of each drop to create a small well
  9. Bake for 8-10 minutes or until the bottom of the drops are golden, leave to cool on tray
  10. For the Strawberry and Chia Jam, place the sliced strawberries into a small saucepan and begin to warm over low heat
  11. After a few minutes over heat, remove the strawberries and blend till smooth
  12. Return to saucepan, add chia seeds and lemon juice and bring to a boil whilst stirring

Once cooled, dollop desired amount of jam onto each drop and garnish with shredded coconut if desired

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