Bookmark
These chewy and sweet Cocadas are a coconut lover’s dream and one of my go to homemade candies when I want something easy with a nostalgic touch. With only four ingredients you probably have in your pantry and hardly any prep work, making cocadas feels like a baking treat and a memory in the making. Every time I whip up a batch they are devoured within a day at my house and I remember sharing them at holiday gatherings when I was growing up.
I made these during a rainy afternoon with my kids and we all ended up eating them warm off the tray. They are comfort in candy form and bring everyone to the kitchen.
Ingredients
- Egg whites: provide the structure and help bind the cocadas so they do not crumble Select large fresh eggs for best volume
- Granulated sugar and light brown sugar: both add sweetness but also just a bit of caramel flavor in the brown sugar Choose pure sugar not powdered for best texture
- Shredded coconut: is the star buy unsweetened fine shredded coconut for a chewy base without oversweetening Make sure it smells fresh and clean not stale
- Yellow food coloring: is optional but fun Use only a drop or two to avoid altering the flavor
Step-by-Step Instructions
- Whisk the Base:
- Whisk the egg whites with the granulated sugar and light brown sugar in a medium bowl Mix just until combined and glossy Do not whip in too much air or the cocadas will turn puffy instead of chewy
- Fold in the Coconut:
- Gently fold the shredded coconut into the egg mixture Use a flexible spatula and turn the mixture so all the coconut is evenly moistened Without gentle mixing you risk deflating the base
- Divide and Color:
- Split the mixture in half if you want to use food coloring Add yellow food coloring drop by drop to one half and stir gently until even Leave the other half plain for a nice color contrast
- Scoop and Arrange:
- Line a baking sheet with parchment paper Scoop out small mounds of the mixture about one tablespoon each and space them apart to allow for even baking If you have a cookie scoop this is the perfect time to use it
- Bake to Perfection:
- Bake in a preheated oven at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes Watch for golden edges and tops the cocadas should look golden but still a bit soft in the center
- Cool and Set:
- Let the cocadas cool on the baking pan for at least twenty to thirty minutes This helps them firm up so they are easy to pick up and enjoy without crumbling
Bookmark
My favorite part about cocadas is the deeply caramelized edges that come straight from the brown sugar and coconut. Once I made a whole batch with a friend and we ended up eating the crunchy golden ones right off the tray while telling family stories. These candies always remind me of home.
How to Store Cocadas
Store completely cooled cocadas in an airtight container with parchment between the layers to prevent sticking. Keep them at room temperature for two or three days or in the refrigerator for up to a week. You can also freeze them in a well sealed container for up to two months. To enjoy after freezing let them thaw in the fridge until soft.
Ingredient Swaps and Add Ins
If you only have sweetened coconut reduce the sugars slightly to keep the cocadas from becoming too sweet. You can experiment and add diced dried fruit like pineapple or raisins or a tablespoon of chopped toasted nuts for a twist on tradition. A pinch of cinnamon is also a welcome flavor if you want mild spice.
Serving Ideas
Cocadas make a beautiful addition to a dessert tray especially if you color half of them yellow and leave the rest plain. Serve with black coffee or hot chocolate for a sweet afternoon treat. At birthday parties they are a hit among both kids and adults.
Bookmark
Tradition and Culture
Cocadas have deep roots throughout Latin America and are an everyday treat in many Mexican homes. They are popular treats sold at family run bakeries and open air markets alike. Their simple ingredient list dates back generations making them both familiar and comforting to Mexicans everywhere.
Frequently Asked Questions
- → What kind of coconut works best for cocadas?
Use unsweetened shredded coconut for the ideal chewy texture and to let the natural coconut flavor shine.
- → How should I store cocadas for maximum freshness?
After cooling, layer cocadas in an airtight container with parchment paper. Store at room temperature or refrigerate for up to a week.
- → Can I freeze cocadas?
Yes, cocadas freeze well. Store in an airtight container with parchment between layers. Thaw in the fridge before enjoying.
- → Is yellow food coloring required?
No, food coloring is optional. It simply gives a golden hue but does not affect the taste or texture.
- → What is the benefit of combining two types of sugar?
Using both granulated and brown sugar gives cocadas a caramel-like depth and helps achieve the perfect moisture level.
- → Should the egg whites be whipped to stiff peaks?
No, whisk just until combined. Over-whipping creates a meringue-like texture, rather than the intended chewy consistency.