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    You are in: Home / Recipes / Cocadas (Bolivian Coconut Candies) Recipe
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    Cocadas (Bolivian Coconut Candies)

    Cocadas (Bolivian Coconut Candies). Photo by Baby Kato

    1/3 Photos of Cocadas (Bolivian Coconut Candies)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    FloridaNative's Note:

    Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays

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    Serves: 24



    Units: US | Metric

    • 631.69 ml shredded coconut
    • 177.44 ml condensed milk
    • 1 egg
    • 1.23 ml almond essence
    • butter, to coat baking sheet (or cooking spray can be used, such as PAM)


    1. 1
      In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
    2. 2
      Let rest for two or three minutes.
    3. 3
      Spread butter on a baking sheet to coat.
    4. 4
      Using two teaspoons, put small amounts of the mixture in the baking sheet.
    5. 5
      Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
    6. 6
      Yields 24 regular-size coconut candies.

    Browse Our Top Candy Recipes

    Ratings & Reviews:

    • on June 03, 2011


      These little delights remind me more of macaroons than candy but they are delicious no matter what they're called. I baked mine 30 minutes on a parchment paper lined baking sheet. Made for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2011


      These are addictive and dangerous! Caramelized and crunchy on the bottom but chewy throughout. Right now I'm looking out of the corner of my eye at the rest of them that are on the cooling rack trying to decide how many I can get away with eating. I may add a little extra almond essence next time. Divine! Delightful! Thank you for posting! Reviewed for ZWT - 7.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2011


      Wow, we loved the cruchy, caramelized bottoms of these cookies, this was the icing on the cookie so to speak for the both of us. I adore toasted coconut cookies and these were perfection, rich, moist, crunchy, chewy, carmalized and full of coconut. Quick and really easy to make. They taste better than the macaroons you buy at the pastry shop. I will be making these for a long time to come. Thank you so much for sharing this recipe FloridaNative. Made for ZWT7 for Witchin Kitchen.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cocadas (Bolivian Coconut Candies)

    Serving Size: 1 (22 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 85.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 3.8 g
    Cholesterol 11.0 mg
    Sodium 42.1 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.4 g
    Sugars 9.6 g
    Protein 1.3 g

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