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Cocadas
Products Used
0
48
71
Prep Time:
40m
Bake/Cook Time:
15m
Yield:
15 - 20 cocadas
Considered the Latin cousin to the American macaroon, cocadas are chewy, sweet and addicting. The batter is simmered before baking which results in a crispy, golden brown cookie. Chopped nuts or diced fruit may be added to the batter after it has simmered and removed from the heat.
Considerado el primo latino al macarrón americano, cocadas son dulces y adictivo. La masa se cocina antes de hornear lo que resulta en una galleta crujiente y dorada. Nueces picadas o fruta en cubitos se pueden añadir a la masa después de que se ha cocido y sido retirado del calor.
Products Used
Ingredients
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 cups shredded coconut
- 1/4 cup all-purpose flour*
- 4 egg whites
- 1/2 teaspoon salt
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 1 teaspoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- In a large non-stick skillet combine all ingredients and mix well. Place skillet over medium-low heat and stir until sugar has dissolved completely and mixture is thick and golden brown, about 10 minutes. Remove from heat, transfer to a heat resistant bowl and allow to cool for 10 minutes. After 10 minutes place in fridge for 20 minutes.
- Preheat oven to 350 degrees and line two baking sheet with parchment paper. Drop cocada batter by the spoonful onto prepared baking sheets and shape with damp fingers. Bake for 15 minutes. Allow to cool on baking sheet.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.
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