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    Home » Dessert » Cookies » Easy Cocadas (Coconut Macaroons) Recipe

    Easy Cocadas (Coconut Macaroons) Recipe

    Published on Jul 5, 2022 Modified: May 24, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    30 Minute Mouthwatering Coconut Macaroons
    30 Minute Mouthwatering Coconut Macaroons
    30 Minute Mouthwatering Coconut Macaroons
    30 Minute Mouthwatering Coconut Macaroons

    Cocadas are a 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. 

    Serving plate piled with cocadas and macadamian nuts around the outside of the plate.

    “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 South America and other Latin American countries! They are also popular in Brazil, Argentina, Colombia, Mexico, and even Spain.

    In the United States, at least, these coconut treats are considered a traditional dessert from Mexico. However, the first mention of the cookie came in 1878 from Peru! 

    Traditionally, cocadas were made in a baking pan like a cake and then cut into triangles.These days, the cookies is very similar to coconut macaroons and form a sphere shape with a flat bottom. They are now served in different manners across many countries, including being sold as a street food in Mexico and being featured in bakeries in Uruguay.

    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? 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Ingredients needed to make Cocadas.
    1. Shredded Coconut: I used shredded, sweetened coconut. A more traditional option would also be coconut flakes, fresh coconut, or grated coconut if you can find them. Make sure you are using dry coconut for best results.
    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. 
    5. Egg: Room temperature. Some recipes call for discarding the egg yolks and just using the egg whites and other cocada recipes call for no eggs at all. We will be using the whole egg in this recipe!

    How to Make Cocadas

    Step 1: Make the Dough 

    Mixing bowl with ingredients added to make cocadas on the left and the right photo shows the ingredients combined.

    Preheat the oven to 325 degrees.

    Combine all ingredients with one large bowl and mix until combined.

    Step 2: Bake

    Baking sheet with scoops of cocadas evenly placed on it, ready to bake.

    Use a cookie scoop to form the mixture into 22-24 small balls. Place these on an unlined, ungreased cookie sheet with four sides.

    Bake at 325 for about 25 minutes. Enjoy!

    Expert Tips

    Close up of baked cocadas on the baking sheet.
    • Use a cookie scoop to form the cookies for the most uniform results.
    • Allow the cookies to rest on the cookie sheet for 10 minutes after baking, and then remove them to a wire rack to allow them to cool the rest of the way.
    • If you find that the cookies are sticking to your baking sheet, you can try lining the sheet with parchment paper.
    • If the bottom of your cookies burn (which sometimes happens based on your cookie sheet), you can turn the oven down to 300 degrees.

    Variations

    Because cocadas are eaten in so many different countries, it seems that there are endless ways to make them correctly! Below are some ways you can change up your cocadas for a fun variation of this recipe:

    • Instead of making the recipe with Sweetened Condensed Milk, you can use Dulce de Leche for an extra pop of flavor.
    • Cocadas often come in a variety of colors due to food coloring. If you want to change the color of your cookie, feel free to add fun colors to the coconut mixture!
    • Garnish the tops of the cookies with almonds or add dried fruit for extra flavor and fun colors.
    • Use two cocadas to make a sandwich, placing dulce de leche or manjarblanco between the two bottoms.
    • If you want to add an extra touch of magic to your cocadas, you can dip the bottoms in chocolate as well.
    • “Black Cocada” in Brazil is a variation of this cookie made by using brown sugar and charred coconut.

    Shape Variations

    Hand holding a cocada up close.

    While this recipe calls for forming the cookies into a dome (like is common in most Mexican recipes), there are plenty of other shapes that your sweet treat can take as well.

    • Make them long and thin like in Brazil
    • Shape them like a flat cookie similar to Colombia
    • In Venezuela, the word “Cocada” references a drink
    • They can also be shaped into squares or rectangles

    Recipe FAQs 

    Plate full of cocadas.
    What Happens when Sweetened Condensed Milk is Baked? 

    When baked or boiled for long enough, 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 (which is REALLY delicious served with Alfajores). 

    When making these 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?!?!?

    Storing Leftovers

    If you want to keep leftovers, make sure to store the cookies in an airtight container! They will stay good on the counter top for up to 5 days (if they last that long). This means that you can easily prep your cookies ahead of time if necessary!

    What to Serve with this Recipe

    This sweet dessert is eaten at any time of the day in most countries, from morning until night. This means that it would be delicious if paired with a cup of coffee in the morning, but would also be so good as an after-dinner treat.

    If you loved these sweet coconut 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
    Baking sheet with baked cocadas on it.

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Easy Cocadas (Coconut Macaroons) Recipe

    Cocadas are a 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.
    5 from 3 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: Bolivian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 22
    Calories: 138kcal
    Author: The Foreign Fork

    Ingredients

    • 3 ½ cups shredded coconut, sweetened
    • ¾ cup sweetened condensed milk
    • ⅔ 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. 
    • Shredded Coconut: I used shredded, sweetened coconut. A more traditional option would also be coconut flakes, fresh coconut, or grated coconut if you can find them. Make sure you are using dry coconut for best results.
    • 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. 
    • Egg: Room temperature. Some recipes call for discarding the egg yolks and just using the egg whites and other cocada recipes call for no eggs at all. We will be using the whole egg in this recipe!
    • Use a cookie scoop to form the cookies for the most uniform results.
    • Allow the cookies to rest on the cookie sheet for 10 minutes after baking, and then remove them to a wire rack to allow them to cool the rest of the way.
    • If you find that the cookies are sticking to your baking sheet, you can try lining the sheet with parchment paper.
    • If the bottom of your cookies burn (which sometimes happens based on your cookie sheet), you can turn the oven down to 300 degrees.

    Nutrition

    Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 105mg | Fiber: 1g | Sugar: 12g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Reader Interactions

    Comments

    1. Oksana Ishchuk says

      December 03, 2022 at 1:57 am

      5 stars
      Can a conventional oven be used to bake these?

      Reply
      • The Foreign Fork says

        December 04, 2022 at 8:11 pm

        Yes, that is what the recipe is created for 🙂

        Reply
    2. Sue says

      April 17, 2021 at 5:22 pm

      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

      Reply
      • The Foreign Fork says

        April 24, 2021 at 5:47 pm

        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 🙂

        Reply
    3. Nancy Mooradian says

      July 12, 2019 at 2:18 am

      5 stars
      Super easy to make, and delicious for any coconut fan! They were yummy!

      Reply
      • Alexandria Drzazgowski says

        July 12, 2019 at 3:40 am

        Aren’t they so simple?! An easy one for the kids to help mix together 🙂

        Reply
    4. Jean Mcdonald says

      June 20, 2019 at 6:44 pm

      These cookies are amazing!!!!
      Would love to share them with everyone I know.So delicious, bonus being gluten free!!!!

      Reply
      • Alexandria Drzazgowski says

        June 20, 2019 at 6:47 pm

        They are definitely great for sharing!!! Thank you so much for the awesome review; I’m so happy that you love them! 🙂

        Reply
    5. Anonymous says

      June 19, 2019 at 4:10 am

      5 stars
      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!!

      Reply
      • Alexandria Drzazgowski says

        June 19, 2019 at 12:47 pm

        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!

        Reply

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