Cocadas: Coconut Cookies from Bolivia

Cocadas are a Bolivian cookie made with coconut and macadamia nuts. The “dough” takes all of 5 minutes to whip up and 25 minutes to bake, and then you have an incredible, sweet, caramel-y cookie with bits of macadamia nuts to enjoy. These are a perfect gluten-free option for those with dietary restrictions as well!

Sweetened Condensed Milk

Sweetened condensed milk is one of the tiniest, most wonderful joys in life. That shit is SOOOOO good, and it’s basically magic. When baked for long enough, it transforms from a sweet, milk-like substance, to a dark, delicious caramel. In fact, boiling a can of sweetened condensed milk is one of the easiest ways to make Dulce de Leche, especially for this Alajores recipe from Argentina.

When making these Bolivian Cocadas, the sweetened condensed milk is no different. Once it hits the oven, the sweetened condensed milk transforms into an incredible, thick caramel that holds the cookies together. This makes the cookies soft and chewy and so sweet. Can someone say YUM?!?!?

Simple and Gluten Free Cocadas

This five ingredient cookie is also perfect for anyone that has a gluten allergy. The five ingredient list (coconut, sweetened condensed milk, egg, vanilla, and macadamia nuts) has no flour to be found… so no gluten! Fast, easy, gluten free, DELICIOUS… is this cookie made in heaven or what?

Cocadas are a favorite in Bolivia; most of the time, street fairs and markets feature delicious cocadas! If you want to add an extra touch of magic to your cocadas, you can dip them in chocolate as well.

Did you make these Cocadas from Bolivia? Make sure to share a photo on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. If you loved the Dulce de Leche aspect of these cookies, don’t forget to check out my Alfajores recipe!! And, as always, leave a comment on this post letting me know what you think of this recipe. See you next week for Bosnia and Herzegovina!

Cocadas are a Bolivian cookies made with coconut and macadamia nuts. The “dough” takes all of 5 minutes to whip up and 25 minutes to bake, and then you have an incredible, sweet, caramel-y cookie with bits of macadamia nuts to enjoy. These are a perfect gluten free option for those with dairy restrictions as well!
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Cocadas: Coconut Cookies with Macadamia Nuts (Bolivia)

Cocadas are a Bolivian cookies made with coconut and macadamia nuts. The “dough” takes all of 5 minutes to whip up and 25 minutes to bake, and then you have an incredible, sweet, caramel-y cookie with bits of macadamia nuts to enjoy. These are a perfect gluten free option for those with dairy restrictions as well!

Course Cookies, Dessert
Cuisine Bolivian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 22 cookies

Ingredients

  • 3 1/2 cups shredded coconut
  • ¾ cup sweetened condensed milk
  • 2/3 cup macadamia nuts chopped
  • 1 tsp Vanilla extract
  • 1 egg

Instructions

  1. Preheat oven to 325 degrees.

  2. Combine all ingredients into one bowl.

  3. Using a cookie scoop, form the mixture into 22-24 small balls, and place on an unlined, ungreased cookie sheet with four sides.

  4. Bake at 325 for about 25 minutes. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Quinoa Salad with Sun Dried Tomatoes & Feta Cheese

This Quinoa Salad with Sun Dried Tomatoes and Feta Cheese from Bolivia is a blend of pure deliciousness. This superfood makes an awesome base to a salad topped with a tangy lemon vinaigrette. It is healthy and perfect as either a side dish or a main course!

When I started this Bolivian cooking adventure, I had no idea that one of my favorite salad toppings came directly from the grounds of Bolivia! Both Bolivia and Peru are hubs for the production of quinoa, but Bolivia is the quinoa queen above all else.

Quinoa As a Superfood

Quinoa is a superfood. Actually, it’s THE superfood. NASA even said in 1993 that “while no single food can supply all of the essential life-sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom” (page 7).

One cup of cooked quinoa contains about 8.1 grams of protein, 5.2 grams of fiber, 30% of the daily recommended magnesium and manganese and a significant portion of daily copper, phosphorus, zinc, and potassium. Plus it has no cholesterol and is gluten free (perfect for those with gluten intolerances!). With these stats, it’s no wonder that between 1992-2010, the production of quinoa in Bolivia almost doubled (according to FAO.org).

So Bolivia produces a lot of quinoa… but is it good for their economy to do so? This article from Investopedia examines that question in more detail (hint: the article says no).

Quinoa Salad from Bolivia

Bolivian Quinoa Salad

So when I got to Bolivia, I knew that I had to make a recipe with quinoa… but what? Just a side dish of quinoa seemed boring to me, soo I made a decision to make a Bolivian Quinoa Salad. BOY OH BOY WAS THAT A GREAT IDEA.

I made this recipe for a family gathering, and it was a pure HIT. My aunties couldn’t stop talking about how healthy and delicious this salad was. And we were all pleased with how awesome the feta cheese tasted with the sun dried tomatoes.

Easy Peasy Bolivian Quinoa Salad

The best part is that this quinoa salad comes together in under 30 minutes– including cooking the quinoa! If you have leftover quinoa, it will be even faster, coming together in 5-10 minutes, depending on how fast you can chop. This recipe is perfect as a side dish to a steak, a main course on a picnic, or a perfect dish to pass at a potluck.

Whichever way you choose to enjoy it, let me know! Share a photo of your quinoa salad with the hashtag #TheForeignFork or tag @TheForeignFork on Facebook or Instagram. If you liked this recipe, try this Caribbean Seafood Salad from Antigua and Barbuda or this Mangal Salad with Roasted Vegetables and Slivered Almonds from Azerbaijan. As always, leave a comment to let me know what you think! I can’t wait for you to try this!

Quinoa Salad with Sun Dried Tomatoes and Feta Cheese

This Quinoa Salad with Sun Dried Tomatoes and Feta Cheese from Bolivia is a blend of pure deliciousness. This superfood makes an awesome base to a salad topped with a tangy lemon vinaigrette. It is healthy and perfect as either a side dish or a main course!

Course Appetizer, Main Course, Salad
Cuisine Bolivian
Prep Time 5 minutes
Cook Time 12 minutes
Servings 6 servings

Ingredients

  • 1 cup uncooked quinoa
  • ¼ cup parsley chopped
  • ½ red onion finely diced
  • 1 cup feta cheese
  • 1 8.5 oz jar California Sun Dry Brand julienne-cut sun dried tomatoes drained, rinsed, and dried
  • 1 15 oz can chickpeas drained and rinsed
  • 1 ½ Avocado pitted and cubed

Dressing

  • cup olive oil
  • ¼ cup lemon juice
  • 3 tbsp red wine vinegar
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½-1 tsp sea salt depending on taste

Instructions

  1. Cook the quinoa according to the directions on the package. Allow to cool.

  2. Combine the dressing ingredients in a separate bowl or jar.

  3. Mix quinoa with the rest of the salad ingredients. Pour dressing over the top.

  4. Serve cold or room temperature! Enjoy!

  5. Leave a comment on this post telling me what you think.

Silpancho from Bolivia

Bolivian Silpancho made with rice, a pan-fried burger, salsa, potatoes, and an egg

Silpancho is an incredible Bolivian meal made by combining many ingredients on a platter. It begins with a bed of rice and is topped with a pan-fried burger, salsa, fried potatoes, and an over easy egg.

Yo, so let’s talk about burgers. As we’ve established on this blog, I’m not really a big meat gal. Give me pasta; give me vegetables; give me potatoes. But meat… I don’t know, you guys; meat is just not really my thing.

Sometimes my dad will throw some burgers on the grill, and on those days I always pout just a little bit. Having my whole meal revolve around a huge chunk of meat just isn’t enjoyable for me. But, until now, I’ve never had a pan-fried burger. And I’ve never had Silpancho. And that has made all the difference in the world.

What is Silpancho?

Silpancho is preeeetty much Heaven On A Plate. It’s a big platter made of a bunch of yummy things all mixed together and then eaten in one heaping pile of yum.

So basically, Silpacho starts off with a bed of white rice. Then, on top of it, you layer fried potatoes, a breaded and fried burger patty, some tomato salsa, and, to top it all off, an over easy egg. Someone call 9-1-1, my heart just stopped.

Close up of Silpancho from Bolivia with a broken yolk

History of The Dish

Silpancho was first invented by Celia la Fuente Peredo from Cochabamba, and she has since received awards for the creation of this recipe (both in 2000 and 2010). Silpancho is such a large part of Bolivian culture that in some restaurants, it is the only recipe prepared.

In Cochabamba, each restaurant has a light outside. If the light is on and uncovered, the restaurant is currently serving Silpancho for everyone to enjoy. If the light is covered, it means that the restaurant is currently in the process of preparing more Silpancho. As you can tell, Silpancho is a cultural phenomenon in Bolivia. It is a favorite of the country, and a must try if you ever visit. Luckily, you can also use the recipe below to try it at home!

Making Your Silpancho

Okay, so truth be told, there are a lot of steps to this recipe. But it’s worth it, trust me. The salsa comes together quick, and the Adobo seasonings are quite easy to mix right into the burger meat. The rice could be a lengthy step if you let it, but quite frankly, I used minute-white rice and it didn’t change the amount of YUMs that I received from my friends and family.  Take the time and throw it together. This is one dish you really, REALLY don’t want to miss out on.

Did you enjoy this Silpancho? Make sure to also check out this recipe for Albanian Qofte and this recipe for Austrian Wiener Schnitzel. If you make this recipe, please take a photo and share it on Facebook or Instagram with the hashtag #TheForeignFork! Keep checking back for more recipes to come!

Silpancho (Bolivia)

Silpancho is an incredible Bolivian meal made by combining many ingredients on a platter. It begins with a bed of rice and is topped with a pan-fried burger, salsa, fried potatoes, and an over easy egg.

Course dinner
Cuisine Bolivian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 Servings

Ingredients

  • 1 Cup white rice I used Minute Rice, but you can also use uncooked white rice
  • 2 Idaho Potatoes peeled
  • 16 oz ground beef
  • 3 Roma tomatoes chopped
  • ½ red onion chopped
  • ¼ cup chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Oil for frying I used sunflower oil
  • 1 cup bread crumbs plain
  • 6 eggs 2 for dipping, 4 for frying
  • 2 tsp garlic powder
  • ½ tsp paprika
  • 1 tsp salt
  • 1 tsp cumin
  • tsp black pepper

Instructions

  1. Peel the two potatoes and place in a pot of boiling water. Boil until the potatoes are soft, but not falling apart if poked by a fork… about 10 minutes. Remove from water and allow to cool in the fridge.

  2. Cook the rice according to the instructions on the box/bag.

  3. In a separate bowl, mix together chopped red onions, roma tomatoes, parsley, olive oil, and vinegar. Set aside.

  4. In a separate bowl, combine ground meat with garlic powder, paprika, salt, cumin, and black pepper.

  5. In a frying pan, pour enough oil to make a layer across the pan about 1/4 of an inch thick. Heat the oil until hot enough to fry. I usually test the oil by placing the end of a wooden chopstick in the oil. If bubbles form around the chopstick wood within 3-5 seconds, the oil is hot enough to fry with.

  6. While the oil is heating up, crack two eggs into a small bowl and whisk. Pour the bread crumbs into a separate bowl.

  7. Form the raw, seasoned meat into four thin patties. Dip the patties in the whisked egg, then dip them in the breading. Finally, place the patties in the oil and fry until cooked through, about 2-3 minutes on each side.

  8. Next, remove the potatoes from the fridge. Slice into thin rounds and fry these potatoes in the oil as well, until they begin to brown. About 5-6 minutes on each side (more or less to fit your preference).

  9. Finally, heat a frying pan and cook the remaining four eggs over-easy so that the whites are cooked through, but the yolk is runny.

  10. To assemble the platter, form a bed of rice at the bottom. Place the fried patties on top of the rice. Next, lay the fried potatoes around the plate. Spoon the salsa over the top of the rice and potatoes. Finally, place the fried eggs on top. This can be done on four individual platters or one large one.

  11. Enjoy the meal! And leave a comment on this page letting me know how you liked it.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.