Sweet & Chewy Coconut Cocada Recipe - Treat

Get ready for a little slice of paradise! These Coconut Cocadas are those wonderfully chewy, sweet coconut bites you can whip up with just a few pantry staples. Often described as a baked coconut candy found across Latin America, our recipe brings you a classic, macaroon-like version, perfectly adapted for your home kitchen. Imagine crisp edges giving way to a soft, intensely coconutty center – that's what you're in for! They're fantastic for holiday platters, a sweet pick-me-up with your coffee, or as a thoughtful, edible gift. You'll find all the shredded coconut goodness, along with full ingredients and simple step-by-step instructions below. Let's make some magic with sweetened milk and grated coconut!

Ingredients

• Shredded or Flaked Coconut: 4 cups (340g)
• Note: This recipe is calibrated for sweetened shredded coconut. If you use unsweetened, you'll need to adjust the sugar and condensed milk slightly (see "Ingredient Substitutions & Flavor Twists" below!).
• Sweetened Condensed Milk: ½ cup (150g)
• Note: This is our secret weapon! It provides sweetness, a creamy richness, and helps bind the cocadas, giving them their characteristic chew without relying solely on sugar and water.
• Large Egg Whites: 2 (60g)
• Note: Egg whites are key for structure and that lovely chewy texture, helping the cocadas hold their shape.
• Granulated Sugar: ¼ cup (50g)
• Note: This is optional, depending on how sweet your coconut is and your personal preference. If using unsweetened coconut, you'll definitely want this, maybe even a bit more.
• Vanilla Extract: 1 teaspoon (5ml)
• Note: A splash of vanilla enhances the overall flavor.
• Salt: ¼ teaspoon
• Simple Equipment:
• Large mixing bowl
• Rubber spatula
• Baking sheet (or an 8x8 inch square pan if you prefer bars)
• Parchment paper
• Small cookie scoop (or two tablespoons)

Directions

1. Prep the Pan & OvenPreheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This is super important to prevent sticking and burnt bottoms! Position your oven rack in the middle of the oven for even baking.
2. Mix the BaseIn your large mixing bowl, combine the shredded coconut, granulated sugar (if you're using it), and the pinch of salt. In a separate small bowl, lightly whisk the egg whites, then stir in the sweetened condensed milk and vanilla extract. Pour the wet mixture over the dry ingredients. Stir everything together with your spatula until every single flake of coconut is thoroughly coated. The mixture should be thick and sticky, easily forming clumps when pressed together, but not dripping with liquid.
   1. Mini “If…” notes:
   2. If your mixture feels a bit too soupy: Add 2-3 tablespoons more shredded coconut.
   3. If it crumbles when you try to squeeze it: Stir in 1-2 tablespoons more sweetened condensed milk.
3. Chill Briefly (Optional, but Recommended!)Cover the bowl and pop the coconut mixture into the fridge for 15-30 minutes. This optional step allows the coconut to hydrate and the mixture to firm up slightly, making it much easier to scoop and shape. When it’s ready, it should hold a rounded scoop shape beautifully.
4. Shape the CocadasUsing a small cookie scoop (about 1.5 tablespoons) or two spoons, form rounded mounds of the coconut mixture. Place them about 1-2 inches apart on your prepared baking sheet. For a more even browning, you can gently compress the tops of each cocada. This recipe typically yields about 16-20 cocadas, depending on their size. Aim for consistent sizing for even baking!
5. BakeBake your Coconut Cocadas for 20-25 minutes, or until the edges are deeply golden brown and the centers look set but still feel slightly soft to the touch. Ovens can be tricky, so keep an eye on them! If your oven tends to run hot or cool, adjust accordingly. For perfectly even coloring, rotate the baking sheet halfway through the baking time.
6. Cool & UnmoldOnce baked, let the cocadas sit on the baking sheet for about 5-10 minutes. This crucial step allows them to firm up before you move them. Then, carefully transfer them to a wire rack to cool completely. They will continue to firm up as they cool down, becoming fully set and delightfully chewy inside.