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: 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!
- 3 1/2 cups shredded coconut
- ¾ cup sweetened condensed milk
- 2/3 cup macadamia nuts chopped
- 1 tsp Vanilla extract
- 1 egg
Preheat oven to 325 degrees.
Combine all ingredients into one bowl.
Using a cookie scoop, form the mixture into 22-24 small balls, and place on an unlined, ungreased cookie sheet with four sides.
Bake at 325 for about 25 minutes. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.