Cocadas: Coconut Cookies from Bolivia

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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. 

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

1. 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.
2. 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! 
3. 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? 

1. Shredded Coconut: I used shredded, sweetened coconut. A more traditional option would also be coconut flakes, if you can find them. 
2. Sweetened Condensed Milk: 1 14oz can will be enough to give you what you need.
3. Macadamia Nuts: These can be omitted if you so choose. Be sure to use unsalted nuts.
4. 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)

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 gluten restrictions as well!

5 from 2 votes

Print Pin Rate

Course: Cookies, Dessert

Cuisine: Bolivian

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 22 cookies

Author: The Foreign Fork

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

• 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!

Notes

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

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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