Cocadas are sweet coconut cookies - a South American variation on a coconut macaroon. Cocadas are typically molded into a dome shape, and vary from bite size to quite large. The larger ones have a delicious soft center. You can use sweetened or unsweetened dried coconut, depending on your preference.These chocolate dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch-caramel flavor. Cocadas are easy and fun to make - children will enjoy helping with these.
Prep Time: 45 minutes
Total Time: 45 minutes
- 4 cups shredded sweetened dried coconut
- 1/2 cup condensed milk
- 1/3 cup dulce de leche, homemade or purchased
- 1 tablespoon corn starch
- 2 egg whites
- 1 teaspoon vanilla
- Pinch of salt
- 1 cup chopped chocolate, or chocolate chips
- 1 tablespoon butter
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the condensed milk, cornstarch, vanilla, egg whites, and salt together. Stir in the coconut.
- Microwave the dulce de leche for a few seconds if it is cold, until it can be stirred easily.
- Mix the dulce de leche into the coconut mixture. Chill mixture for about 30 minutes.
- Make golf ball size balls of the coconut mixture with 2 spoons or an ice cream scoop (or with the palms of your hands) and place them onto a baking sheet lined with parchement or wax paper. Dampen your hands or the spoons to help prevent sticking.
- Bake cocadas for about 15-20 minutes, or until golden brown.
- Place the chocolate and butter in a heat proof bowl, and place bowl over a pot of gently simmering water. Stir until chocolate is melted.
- Dip cocadas into the chocolate to coat the bottoms of the cookies, then return them to the baking sheet. Chill until chocolate is set.
- Store cocodas in an airtight container. Makes about 20-25 cocodas.