Peruvian Cocadas
I'm sharing a recipe for one of my favorite cookies, cocadas. Need a tasty snack or dessert in a hurry? These delicious sweet coconut cookies are easy to make and incredibly tasty
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 20 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 ½ cups fresh grated coconut (approx 250 g)
- 1 egg white (at room temperature)
- 1 can of condensed milk (360 ml)
- ¼ cup sugar (45 g.)
- 1 tsp vanilla essence
Instructions
- 1
Preheat the oven to 100 ° C / 200 ° F. Prepare a baking sheet, covering it with wax paper.
- 2
In a mixing bowl, place the grated coconut, condensed milk and vanilla essence. Stir well with a fork, until the coconut is completely moistened with the condensed milk. Reserve.
- 3
Then, in an electric mixer, beat the egg white until stiff. When peaks form, add the sugar, and continue beating until the sugar is completely dissolved.
- 4
Remove the mixer, and into the same bowl where the white is on the verge of snow, add the coconut mixture with condensed milk. Stir for a couple of minutes until you get a smooth, frothy mixture.
- 5
Using a 1-scoop, place batter balls on the baking sheet. Cocadas are usually a little misshapen, and they flatten a bit during cooking, so don't worry.
- 6
Bake on low heat for an hour. When your cocadas are well browned, turn off the oven, and leave them there to rest for an hour until they cool.
- 7
Remove the tray from the oven, and carefully remove them. Store them in a clean, dry place at room temperature.