📝 About This Recipe
Transport your senses to the bustling plazas of Lima with these authentic Peruvian Cocadas, a beloved street-food staple known for their chewy interior and irresistible golden crust. Unlike their airy French counterparts, these traditional gems are dense, rich, and deeply infused with the caramel-like sweetness of condensed milk and a hint of pisco. They represent the perfect fusion of colonial Spanish influence and the tropical abundance of the South American coast.
🥗 Ingredients
The Coconut Base
- 4 cups Unsweetened shredded coconut (finely shredded is best for texture)
- 14 ounces Sweetened condensed milk (one standard can)
- 3 large Egg yolks (at room temperature; provides the rich golden color)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 tablespoon Peruvian Pisco (optional, for an authentic aromatic kick)
Flavor Enhancers
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon is most authentic)
- 1/4 teaspoon Salt (fine sea salt to balance the sweetness)
- 1 teaspoon Orange zest (finely grated for a citrusy top note)
For the Topping (Optional)
- 1/4 cup Manjar Blanco (Dulce de Leche) (for a thumbprint filling)
- 20 pieces Whole cloves (for traditional decoration (remove before eating))
👨🍳 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 prevent the sugar in the coconut from sticking.
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2
In a large mixing bowl, combine the 4 cups of shredded coconut, ground cinnamon, salt, and orange zest. Toss well with a spatula to ensure the aromatics are evenly distributed.
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3
In a separate medium bowl, whisk together the 3 egg yolks, the entire can of sweetened condensed milk, vanilla extract, and the tablespoon of Pisco until the mixture is smooth and pale yellow.
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4
Pour the liquid egg and milk mixture over the dry coconut. Use a sturdy spatula to fold the ingredients together until every shred of coconut is thoroughly hydrated and sticky.
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5
Let the mixture rest for about 10 minutes. This allows the coconut to absorb the liquids, making the 'dough' easier to shape and ensuring a moist interior.
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6
Using a small ice cream scoop or a tablespoon, portion out rounded mounds of the mixture (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
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7
Dampen your fingers slightly with water and gently press the mounds into neat pyramids or rounds. For a traditional look, you can press a whole clove into the center of each mound.
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8
If you prefer a filled version, use your thumb to create a small indentation in the center of each mound before baking.
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9
Place the baking sheets in the center of the oven and bake for 25 to 30 minutes. Rotate the pans halfway through to ensure even browning.
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10
The cocadas are ready when the edges and the coconut shreds on top are a deep golden brown, but the centers still feel slightly soft to the touch.
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11
Remove from the oven and let them cool completely on the baking sheet. They will firm up significantly as they cool, developing that signature chewy texture.
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12
If you made thumbprint indentations, fill the centers with a small dollop of Manjar Blanco once the cocadas have cooled to room temperature.
💡 Chef's Tips
For the best texture, use unsweetened coconut; the condensed milk provides more than enough sugar, and unsweetened coconut prevents them from becoming cloying. If the mixture feels too wet to hold its shape, add an extra 1/4 cup of coconut and let it sit for 5 more minutes. To achieve a 'bakery-style' finish, toast 1/2 cup of the coconut in a dry pan for 2 minutes before adding it to the mix for a deeper nutty flavor. Avoid over-baking; the cocadas should be golden, not dark brown, or they will lose their characteristic fudgy center. Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer, cold treat.
🍽️ Serving Suggestions
Serve alongside a hot cup of Peruvian coffee or a soothing 'Emoliente' (herbal tea). Pair with a small glass of chilled Pisco or a sweet dessert wine like Late Harvest Moscatel. Arrange on a platter with fresh tropical fruits like mango or chirimoya to balance the richness. For an elegant dessert, serve two cocadas with a scoop of lucuma ice cream. They make excellent 'ofrendas' or gifts when wrapped in colorful cellophane and tied with a ribbon.