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Cocada — Coconut Chews

Cocada

Coconut Chews

Toasted shredded coconut is cooked down with condensed milk and egg yolks until it pulls from the pan, then baked into small mounds that stay chewy inside while the edges turn golden.

40 min
Serves 18
VegetarianQuickFamily Recipe
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✦ Antes de Empezar

Before you cook

Why are my cocadas still soft in the middle after baking?

That's exactly how they should be. Cocadas are meant to stay chewy in the center while the exterior and peaks firm up as they cool completely — don't bake past golden edges trying to firm up the middle.

Ingredientes· 5
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Coconut Mix

  • 3 cupsUnsweetened Shredded Coconutdried, shredded
  • 14 oz canSweetened Condensed Milk
  • 1/4 cupGranulated Sugar
  • 1/4 cup milk + 1 tsp vanillaWhole Milk & Vanilla
  • 3Large Egg Yolksgives rich golden color and structure

Instrucciones

6 pasos
  1. Prepara el horno

    Prep the oven

    Heat the oven to 350°F (175°C). Line a baking sheet with parchment.

  2. Tuesta el coco

    Toast the coconut

    Melt butter in a skillet and toast the coconut over medium-low heat for 3 to 5 minutes, just until fragrant.

  3. Cocina la mezcla

    Cook the mixture

    Stir in condensed milk, yolks, vanilla, salt, and cinnamon. Cook 3 minutes, until the mixture thickens and pulls from the pan.

  4. Forma los montoncitos

    Shape the mounds

    Drop heaped tablespoons onto the baking sheet and shape into small mounds.

  5. Hornea las cocadas

    Bake the cocadas

    Bake 12 to 16 minutes, until the edges and peaks turn golden.

  6. Deja enfriar

    Cool completely

    Cool completely; the centers remain chewy while the exterior firms.

✦ Herramientas Tradicionales ✦

Authentic Culinary Gear for this Recipe

Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.

Cast Iron Comal

10.5" Heavy Cast Iron Comal

Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.

Tortilla Craft

Cast Iron Tortilla Press (8")

Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.

Heritage Pantry

Heirloom Masa & Dried Chiles

Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.

✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.