📝 About This Recipe
Transport your senses to the sun-drenched coasts of Mexico with these traditional Cocadas, a beloved 'dulce típico' found in vibrant street markets and coastal towns. These decadent treats feature a chewy, moist interior of shredded coconut held together by silky sweetened condensed milk, all baked until the exterior reaches a perfect toasted golden hue. Infused with aromatic Mexican vanilla and a hint of cinnamon, they offer a sophisticated balance of tropical sweetness and comforting warmth that is truly irresistible.
🥗 Ingredients
The Coconut Base
- 4 cups Unsweetened shredded coconut (use a mix of fine and medium shreds for best texture)
- 14 ounces Sweetened condensed milk (one standard can)
- 2 pieces Large egg yolks (at room temperature; adds richness and color)
Aromatics and Flavor
- 1 tablespoon Mexican vanilla extract (pure extract provides the most authentic flavor)
- 1/2 teaspoon Ground Ceylon cinnamon (plus extra for dusting)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1 teaspoon Orange zest (finely grated for a bright citrus note)
- 2 tablespoons Unsalted butter (melted and cooled)
Garnish and Texture
- 20 pieces Whole almonds (optional; one for the center of each cocada)
- 1 tablespoon Raw honey (for a light glaze after baking)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the sticky coconut doesn't cling to the pan.
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2
In a large mixing bowl, combine the 4 cups of shredded coconut and the ground cinnamon. Toss them together with your hands or a spatula to ensure the cinnamon is evenly distributed.
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3
In a separate medium bowl, whisk together the sweetened condensed milk, the two egg yolks, the Mexican vanilla extract, and the kosher salt until the mixture is smooth and pale yellow.
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4
Stir the melted butter and the orange zest into the wet mixture. The fat from the butter helps create a tender crumb and prevents the cocadas from becoming too dry.
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5
Pour the liquid mixture over the shredded coconut. Using a stiff spatula, fold the ingredients together until every strand of coconut is thoroughly saturated and the mixture is tacky.
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6
Let the mixture sit for 5-10 minutes. This allows the coconut to hydrate slightly, which prevents the sweets from falling apart during the shaping process.
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7
Using a medium cookie scoop (about 2 tablespoons) or a large spoon, portion out mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
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8
With damp fingers, gently press down on the mounds to form thick discs or slightly pointed pyramids, depending on your aesthetic preference. Dampening your fingers prevents the mixture from sticking to you.
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9
If using almonds, gently press one whole almond into the center of each coconut mound.
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10
Place the baking sheets in the center of the oven and bake for 22-25 minutes. Rotate the pans halfway through to ensure even browning.
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11
The cocadas are finished when the bottoms are deeply golden and the tips of the coconut shreds have turned a beautiful toasted brown. Do not overbake, or they will lose their chewy centers.
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12
Remove from the oven and, while still warm, lightly brush the tops with a tiny bit of honey for a professional sheen. Let them cool completely on the baking sheet; they will firm up as they cool.
💡 Chef's Tips
Always use unsweetened coconut to control the sugar level; the condensed milk provides plenty of sweetness. If your mixture feels too wet to hold its shape, add an extra 1/4 cup of coconut. For a more 'toasty' flavor, you can lightly toast half of the coconut in a dry skillet before mixing it in. Store the cocadas in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer, fudgy texture. To make them extra indulgent, dip the bottoms of the cooled cocadas in melted dark chocolate.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Hot Chocolate infused with chili and cinnamon. Pair with a glass of cold Horchata for a refreshing afternoon treat. Arrange on a platter with fresh tropical fruits like mango, papaya, and lime wedges. Crumble over vanilla bean ice cream for an easy, texturally exciting sundae. Serve as a 'petit four' after a spicy meal of Mole Poblano or Enchiladas.