These beauties are my coconut dulce de leche cocadas and they are outrageously delicious. Cocadas are a traditional coconut candy or confectionery typically found in Latin America, Mexico, Argentina, Brazil, Colombia, and Venezuela as well as other areas in South America. If you are a coconut lover like I am, these are a must-make.
Similar to a coconut macaroon, cocadas have a chewy, yet soft texture. There are lots of variations out there from, brightly colored to golden brown with almonds or macadamia nuts. But in this recipe, I use dulce de leche to add even more richness as well as a creamy caramel flavoring that’s memorable.
Fun fact for you. Etymologically, the word “cocada” comes from the word “coconut” with the addition of the Spanish suffix “ada”, which means “a hit” or “a strike”. The suffix “ada” indicates to strike with a sharp object, such as in cracking a coconut open.
Cocadas are believed to be of Spanish origin, likely because, coconut, sugar, and milk are all products that were brought by the Spanish in the countries they colonized. After the Spanish Civil War, and a shortage of pine nuts (an ingredient heavily used in many recipes at the time), coconut began being used as a common substitute in many recipes. Some believe it was around this time, that cocadas were invented.
Cocadas Around The World
These outrageously delicious sweet treats have minimal ingredients. Traditional recipes use fresh, grated, or ground coconut and sugar and, with the possible addition of other ingredients, (depending on the region) served for a host of different reasons.
Spain: Typically prepared for and consumed on holidays. The most famous ones come from Barcelona.
Colombia and Mexico: Sold as both artisanal treats in boutique shops and as a popular street food.
Uruguay: Found in bakeries, sold under the name “coquitos”. The most delicate versions include a cherry on top and a coating in syrup.
Mexico: Popular during the coconut fair, a time in which the biggest “cocada del mundo” is prepared.
Brazil: Called “cocada preta” (black cocada), prepared with brown sugar and lightly burnt coconut which gets formed in an elongated shape.
Peru: Made two different ways here; the first is to cook the ingredients until boiling to the point that the resulting dough can be cut and frozen. The second is where the raw dough is divided into squares and baked or cut after cooking.
Venezuela: Refers to a coconut drink and the confectionery known as “conserva de coco”.
Like coconut, caramel is also a weakness for me, so its addition to this recipe seems rather fitting. I like to dip my cocadas in melted chocolate which balances the caramel and builds flavor complexity. This one-bowl recipe whips up in a minute and bakes off in just 30 minutes making them a great quick sweet treat, should you be needing one. I first served these beauties years ago at my husband’s Mexican-themed 40th birthday party and they disappeared almost instantly. Trust me, if you make them, you’ll understand why.
In a large mixing bowl combine the coconut, condensed milk, dulce de leche, corn starch, egg whites, and vanilla extract. Using a rubber spatula, mix well to incorporate. Place in the refrigerator and chill for 30 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, lightly grease, and set aside.
Using your hands, roll the coconut mixture into small balls and place them about 1 inch apart on the baking sheet.
Bake for 30 minutes, rotating sheet trays halfway through for even baking. Cool completely.
When cool, dip half the cocadas in the melted chocolate and place them back on the sheet tray to dry.
Welcome to my Simmer + Sauce. I always thought I was going to be a lawyer, but going to culinary school was one of the best decisions I ever made. I’m a former professional chef from NYC who loves to eat, cook and talk about food. My focus is great food, with solid recipes and reasonable ingredient lists. Cooking should be enjoyable, not stressful. Many of my recipes are family friendly and often on the healthy(ish) side.
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