Last year, I made Macaroons for the first time, and they were delicious. However, after making Cocadas, which are very similar, I decided I prefer the Cocadas. I love a one-bowl baking recipe! These are so fast to whip up, and they're cheap to make! Cocadas are a traditional Latin American coconut confection. It does seem that every area has it's own version and they can come in all different flavours and styles. I didn't get too crazy, but I made some plain ones, some with pecans, some with cocoa powder in them to make a chocolate version, and some drizzled with dark chocolate. Next batch we make, Justin wants to put some diced up dried apricot in them - you can really get creative with whatever flavours you like.
Music - some O Pioneers!!! doing "Loose Lips Are The Key To A Good Foundation". -jen
COCADAS
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| Chocolate on the left, Pecan on the right |
Cook Time: 25 minutes
Difficulty: Super Easy
Makes: About 22
- 3.5 cups sweetened shredded coconut
- 13oz can sweetened condensed milk
- 1 egg, lightly beaten
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2/3 pecans, chopped small (optional)
- 3 tablespoons unsweetened cocoa powder (optional for chocolate flavoured Cocadas)
- 4oz dark chocolate chips, melted (optional for drizzling over the tops of Cocadas)
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In a large bowl, combine coconut, sweetened condensed milk, egg, almond extract and salt (if using pecans and/or cocoa, add now) until well mixed. Using two spoons, drop 1.5 tablespoons of coconut mix onto parchment paper. You can leave in a rounded heap for a softer cookie, or smash the heap into a 1/2" thick disc for a crispier cookie.
Bake at 325 degrees F for 24-26 minutes. Cocadas will be slightly golden brown on top. (Careful not to burn the bottoms!) With a spatula, carefully remove from parchment and cool on a wire cooling rack for 5-10 minutes. Cookies will crisp up as they cool. (If drizzling with melted dark chocolate, drizzle over cooled cookies and allow 30-60 minutes for chocolate to cool and harden.)
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| Drizzled with dark chocolate |