• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Eat Peru logo

  • Home
  • Recipes
  • Blog
  • Contact
    • About The Eat Peru Team
    • Sitemap
  • Subscribe

Cocadas: Easy-to-make Peruvian Coconut Cookies

Cocadas are a type of cookie or coconut maroon, made with grated fresh coconut, egg whites, condensed milk, sugar and vanilla. Coconut maroons are naturally gluten-free. And they are so easy to make that they have been adopted by many Latin American countries under different names. Most Caribbean countries refer to them as “coquitos”. However, there are some variations in ingredients and techniques between the recipes of one country and another.

There is no right way or wrong way to eat this traditional coconut dessert. You can enjoy them plain or add toppings such as cinnamon, powdered sugar, chopped nuts, dulce de leche, or manjar blanco. 

peruvian cocadas on plate

The best thing about the Peruvian cocada is how simple it is to prepare. There are only seven ingredients: eggs, condensed milk, flour, baking powder, salt, butter, and shredded coconut. The rest is up to your imagination. I like making mine crunchier by adding more coconut flakes while others prefer theirs softer.

A delicious coconut sweet treat that can be nibbled with coffee (preferably Peruvian) or even served after dinner as dessert. 

Ingredients

cocadas coconut maroons ingredients

What coconut should be used for cocadas?

This recipe was thought to be prepared with fresh grated coconut, and that’s how it is made in Peru. Therefore, it is best to buy fresh coconuts, remove the hard crust, then peel the brown skin, and finally grate them through the coarse part of a cheese grater.

However, this option is not available to everyone. In the event that you cannot find fresh coconuts, the best option is to use a mixture of equal parts of grated dry coconut and coconut flour.

Steps Photos

 

  • mix grated coconut condensed milk and vanilla essence
  • mix coconut mix with condensed milk in bowl
  • blend ingredients in electric mixer
  • cocada batter balls on baking tray
  • baked cocadas ready to eat

How are cocadas made?

The first step to make the cocadas is to prepare the coconut, as indicated in the previous section, if you buy it fresh. Having the grated coconut ready, you can proceed to the following steps, which are all very simple.

First, preheat the oven, and cover a baking sheet with wax paper. If you don’t have wax paper, spread a little butter on the tray, and sprinkle with wheat flour.

In a large bowl, mix the grated coconut with the condensed milk and the vanilla essence. Then, beat the egg white until stiff. It is important that the white is at room temperature, so that it acquires the snow point quickly.

When the whipped egg white forms peaks, it is time to add the sugar, and beat for a couple more minutes until the sugar dissolves. Finally, you have to integrate the two mixtures, and with an ice cream spoon, put the cocada balls on the tray and in the oven.

cocada cookies with coconut on table

How long can cocadas be kept?

Cocadas are very similar to “suspiros” and the good news is that, in a clean, dry space, they can be kept for up to two weeks. The important thing is that when you store them, they are well cooked, and at room temperature.

cocada cookies with coconut on table
Print Recipe
5 from 1 vote

Peruvian Cocadas

I'm sharing a recipe for one of my favorite cookies, cocadas. Need a tasty snack or dessert in a hurry? These delicious coconut macaroons are easy to make and incredibly tasty
Prep Time15 mins
Cook Time1 hr
Course: Dessert, Snack
Cuisine: Peruvian
Keyword: coconut, macaroon
Servings: 20
Calories: 61kcal

Ingredients

  • 3 ½ cups fresh grated coconut approx 250 g
  • 1 egg white at room temperature
  • 1 can of condensed milk 360 ml
  • ¼ cup sugar 45 g.
  • 1 tsp vanilla essence

Instructions 

  • Preheat the oven to 100 ° C / 200 ° F. Prepare a baking sheet, covering it with wax paper.
  • In a mixing bowl, place the grated coconut, condensed milk and vanilla essence. Stir well with a fork, until the coconut is completely moistened with the condensed milk. Reserve.
  • Then, in an electric mixer, beat the egg white until stiff. When peaks form, add the sugar, and continue beating until the sugar is completely dissolved.
  • Remove the mixer, and into the same bowl where the white is on the verge of snow, add the coconut mixture with condensed milk. Stir for a couple of minutes until you get a smooth, frothy mixture.
  • Using a 1-scoop, place batter balls on the baking sheet. Cocadas are usually a little misshapen, and they flatten a bit during cooking, so don’t worry.
  • Bake on low heat for an hour. When your cocadas are well browned, turn off the oven, and leave them there to rest for an hour until they cool.
  • Remove the tray from the oven, and carefully remove them. Store them in a clean, dry place at room temperature.

Nutrition

Nutrition Facts
Peruvian Cocadas
Amount Per Serving
Calories 61 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 5mg0%
Potassium 53mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
cocadas recipe
Peruvian Food Lover
Eat Peru

Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here

Previous Post: « Torta Helada – Peruvian Strawberry Jelly Cake
Next Post: Ají Verde Recipe – Peruvian Green Sauce »

Reader Interactions

Comments

  1. Blythe

    March 6, 2022 at 3:52 pm

    5 stars
    As I couldn’t find fresh coconut, this recipe was made with the recommended dried coconut and half coconut flour. The recipe was extremely dry, even when adding the egg white and sugar, and the cooking time and temperature are also incorrect. After an hour at 200°F they were still pale in colour. I managed to cook them by increasing the temperature to brown them by which point they were unbelievably dry. Disappointing.

    Reply
    • Eat Peru

      March 11, 2022 at 8:56 am

      Sorry to hear they didn’t work out for you. The recipe includes a recommendation (on two occasions) that it is best to make it with fresh coconut. Dehydrated coconut is a second option. When choosing dehydrated coconut, the recipe will totally depend on the quality of this product. It is difficult to determine what behavior each flour and dehydrated coconut will have. All brands are different. In Latin America, they are not usually so dry.

      On the other hand, cocadas are small, and cooking them over high heat only makes them dehydrate faster.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

EatPeru.com is an independent recipe and food blog dedicated to the wonderful cuisine of Peru

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search EatPeru.com

As Featured On

EatPeru.com featured on Popsugar
Mention about Peruvian Recipes on Atlas Obscura
EatPeru.com featured on Latin Recipe Website Buzzfeed

lomo saltado Peruvian fusion cuisine

A Guide to Traditional Food in Peru

Arroz con leche dessert

Top 10 Peruvian Desserts

Peruvian ceviche starter dish

The Best Peruvian Starters & Appetizers

Categories

  • Beef
  • Breakfast
  • Chicken
  • Condiments & Sauces
  • Desserts
  • Drinks
  • Easy Peruvian Recipes
  • Fish and Seafood
  • Main Courses
  • Peruvian Asian Fusion
  • Peruvian Gastronomy
  • Peruvian Side Dishes
  • Peruvian Soups and Stews
  • Peruvian Vegetables
  • Pork Recipes
  • Product Review
  • Recipes
  • Regional Food
  • Restaurants
  • Rice Recipes
  • Salad Recipes
  • Snacks
  • Starters
  • Traditional
  • Vegetarian

Copyright © 2023 · EatPeru.com · Privacy Policy · Earnings Disclaimer · About · Contact Us · Sitemap