Cocadas are sweet coconut cookies - a South American version of a coconut macaroon. Cocadas are typically molded into a dome shape, and vary from bite size to quite large. They are crisp on the outside, and soft and chewy on the inside. You can use sweetened or unsweetened dried coconut to make these cookies, depending on your preference.
These chocolate dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch-caramel flavor. If you would rather make them without the dulce de leche, simply leave it out and add some extra condensed milk until the coconut mixture is sticks together well enough to mold into the desired shape.
Cocadas are easy and fun to make - children will enjoy helping to shape them. Store cookies in an airtight container for up to a week. Freeze cookies for up to 1 month.
- 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
- 1 cup chopped chocolate, or chocolate chips
- 1 tablespoon vegetable shortening
- 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 has softened and can be stirred easily.
- Mix the dulce de leche into the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Chill the 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 the cocadas for about 20-25 minutes, depending on size, or until they are just starting to turn golden brown.
- Place the chocolate and vegetable shortening in a heat proof bowl, and place bowl over a pot of gently simmering water. Stir until chocolate is melted.
- Dip each cocada into the chocolate to coat the bottom of the cookie, then return it to the baking sheet. Chill until chocolate is set.
- Store cocodas in an airtight container for up to one week, or freeze them for up to one month. Makes about 20-25 cookies.