• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 24

    Ingrid Hoffman's Cocadas

    Soft, chewy coconut cocadas are a Latin American cousin of the classic macaroon cookie. Much like their European counterpart, cocadas consist mainly of shredded coconut, eggs and condensed milk. As with macaroons, cocadas are traditionally a toasted, golden brown color, though food coloring is sometimes used for extra flair. Occasionally, the food coloring used in cocadas are used to symbolize the flag colors of a particular country, creating a dessert as patriotic as it is delicious. Other variations on the classic cocada involve the addition of whole or chopped almonds; bits of dried fruit; and flavors such as chocolate, cinnamon, coffee, lime and orange. And for a festive presentation, drop them in our favorite mini cupcake liners to serve.


    Ingrid Hoffmann is the host of Cooking Channel’s Simply Delicioso and Delicioso, a weekly one-hour Spanish-language cooking show on Univision.


    3 1/2
    shredded sweetened coconut
    sweetened condensed milk
    2 1/2
    almond extract
    vanilla extract
    confectioners' sugar (optional)
    Preheat oven to 400F.
    In a medium mixing bowl, stir together the coconut, cornstarch, condensed milk, almond extract, and vanilla extract.
    Let the mixture sit for 3 to 5 minutes.
    Using 2 tablespoons, drop the mixture by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart.
    Watching the cocadas closely, bake them for 15 to 20 minutes until they are lightly golden brown.
    Remove the cocadas from the oven and cool them on a wire rack.
    Using a fine meshed sieve or sifter, dust the cocadas with confectioners' sugar.
    Store the cookies loosely covered until ready to serve.

    The base number of servings for this recipe is 24

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    Cocadas Recipe


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