Cocadas are a Bolivian cookie made with coconut, sweetened condensed milk and (optional) macadamia nuts! This recipe is quick, simple, and oh-so-delicious. This recipe is a great gluten free treat as well.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
Cocadas are a popular candy/cookie not only in Bolivia but all over Latin America! They are also popular in Brazil, Argentina, Colombia, and even Spain.
The name of this cookie in Bolivia is most likely traced back to the Coca Leaf, a plant in South America.
Why Make this Recipe
- Quick & Easy: The “dough” for these cookies 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.
- Gluten Free: Cocadas are a perfect gluten-free option for those with gluten restrictions, as the cookie is not made with a traditional dough. There is not even a need for any substitutes!
- Easy to Make with Children: Because this recipe involves simply mixing some ingredients and scooping them into balls, you can easily make this recipe with children! They will love helping you out in the kitchen.
What Ingredients are in this Recipe?
- Shredded Coconut: I used shredded, sweetened coconut. A more traditional option would also be coconut flakes, if you can find them.
- Sweetened Condensed Milk: 1 14oz can will be enough to give you what you need.
- Macadamia Nuts: These can be omitted if you so choose. Be sure to use unsalted nuts.
- Vanilla: Vanilla extract or pure vanilla both work.
How to Make Cocadas
Step 1: Make the Dough
Preheat the oven to 325 degrees.
Combine all ingredients with one bowl and mix until combined.
Step 2: Bake
Use a cookie scoop to form the mixture into 22-24 small balls. Place these on an unlined, ungreased baking sheet with four sides
Bake at 325 for about 25 minutes. Enjoy!
Expert Tips
- If you want to add an extra touch of magic to your cocadas, you can dip them in chocolate as well.
- Instead of making the recipe with Sweetened Condensed Milk, you can use Dulce de Leche for an extra pop of flavor
Recipe FAQs
What Happens when Sweetened Condensed Milk is Baked?
Sweetened condensed milk is one of the tiniest, most wonderful joys in life. This stuff is SOOOOO good, and is basically magic!
When baked for long enough, the sweetened condensed milk 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 from Argentina (which is REALLY delicious served with Alfajores).
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?!?!?
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 these other recipes on my site that you might like:
- Butter Cookies from Egypt
- Traditional Italian Pizzelle Recipe
- Traditional Italian Biscotti Recipe
- 5 South American Desserts You Can Make at Home
Cocadas: Coconut Cookies with Macadamia Nuts (Bolivia)
Ingredients
- 3 1/2 cups shredded coconut sweetened
- ¾ cup sweetened condensed milk
- 2/3 cup macadamia nuts chopped
- 1 tsp Vanilla extract
- 1 egg
Instructions
- 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!
Sue says
Why do you recommend NOT greasing or lining the cookie sheet? I’m left with a crusty, messy pan to soak. Was there a good reason for not using baking parchment or PAM?
Thanks
The Foreign Fork says
When I tried on parchment paper, the cookies stuck to it, so I just do them on the tray now! I run hot water over the pan and use a spatula to scrape as the water is running and it comes right off for me. I’ve never tried pam, but you can definitely try it! Let me know how it works 🙂
Nancy Mooradian says
Super easy to make, and delicious for any coconut fan! They were yummy!
Alexandria Drzazgowski says
Aren’t they so simple?! An easy one for the kids to help mix together 🙂
Jean Mcdonald says
These cookies are amazing!!!!
Would love to share them with everyone I know.So delicious, bonus being gluten free!!!!
Alexandria Drzazgowski says
They are definitely great for sharing!!! Thank you so much for the awesome review; I’m so happy that you love them! 🙂
Anonymous says
This page has been my favorite out of the entire blog; professional photos with brilliant colors and saturation. Incredible writing mixed in with direct info and easy to make directions for these delicious looking cookies that look like they melt in your mouth! Yet, the best and most eye popping thing off the page is this YouTube video! Love the curly hair and LOVE the video content! I love every inch of this layout here… Keep up the amazing work please!!
Alexandria Drzazgowski says
What an awesome comment! Thank you so much; I’m so glad you like it! : ) The Youtube videos have been fun to make, so I’m happy that you’re liking them. These cookies are really easy to make, so if you make them, I’d love to hear how they turn out!