Peruvian Cocadas

I'm sharing a recipe for one of my favorite cookies, cocadas. Need a tasty snack
or dessert in a hurry? These delicious sweet coconut cookies are easy to make
and incredibly tasty

Servings: 20

Author:

Prep Time
15 minutes

Cook Time
1 hour

Course:

Dessert Snack

Cuisine:

peruvian

Keywords:

coconut macaroon

🧂 Ingredients

3 ½ cups fresh grated coconut

approx 250 g
1 egg white

at room temperature
1 can of condensed milk

360 ml
¼ cup sugar

45 g.
1 tsp vanilla essence

Instructions

1 Preheat the oven to 100 ° C / 200 ° F. Prepare a baking sheet, covering it with
wax paper.
2 In a mixing bowl, place the grated coconut, condensed milk and vanilla essence.
Stir well with a fork, until the coconut is completely moistened with the
condensed milk. Reserve.
3 Then, in an electric mixer, beat the egg white until stiff. When peaks form, add
the sugar, and continue beating until the sugar is completely dissolved.
4 Remove the mixer, and into the same bowl where the white is on the verge of
snow, add the coconut mixture with condensed milk. Stir for a couple of minutes
until you get a smooth, frothy mixture.
5 Using a 1-scoop, place batter balls on the baking sheet. Cocadas are usually a
little misshapen, and they flatten a bit during cooking, so don’t worry.
6 Bake on low heat for an hour. When your cocadas are well browned, turn off the
oven, and leave them there to rest for an hour until they cool.
7 Remove the tray from the oven, and carefully remove them. Store them in a clean,
dry place at room temperature.