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.
Cocada
✦ 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· 5View
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 pasosPrepara el horno
Prep the oven
Heat the oven to 350°F (175°C). Line a baking sheet with parchment.
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.
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.
Forma los montoncitos
Shape the mounds
Drop heaped tablespoons onto the baking sheet and shape into small mounds.
Hornea las cocadas
Bake the cocadas
Bake 12 to 16 minutes, until the edges and peaks turn golden.
Deja enfriar
Cool completely
Cool completely; the centers remain chewy while the exterior firms.