Mexico Cocada (Coconut Candy)
Cocada is a traditional Mexican dessert made from sweetened shredded coconut, often baked into chewy bars or clusters. This treat is widely enjoyed across Latin America, with regional variations reflecting local preferences for flavors and textures. In Mexico, cocadas are commonly sold at street markets and fairs. Known for their rich, sweet flavor and golden crust, cocadas are easy to make and require only a handful of ingredients.
Recipe Servings: 12 pieces
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (320 g) sweetened shredded coconut
- 1 cup (240 ml) sweetened condensed milk
- ½ tsp (2 ml) vanilla extract
- 2 large egg yolks
- ¼ tsp (1 ml) ground cinnamon (optional)
- ¼ tsp salt
- Drizzle of melted chocolate, optional, for garnish
- Chopped nuts (e.g., almonds or pecans), optional, for garnish
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg yolks, cinnamon (if using), and salt. Mix until the ingredients are well incorporated and the mixture holds together when pressed.
- Using a spoon or your hands, scoop about 2 tablespoons (30 ml) of the mixture and form it into a mound or flat cluster. Place the shaped cocadas onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the tops are lightly toasted. Keep a close eye toward the end to prevent burning.
- Remove the cocadas from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature, plain or with optional garnishes such as chocolate drizzle and/or chopped nuts.
Notes
- For added flavor, fold in a handful of chopped nuts or dried fruit before shaping the cocadas.
- Store leftover cocadas in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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