16 Aug Chewy and Crispy Coconut cookies – “Cocadas”
The “cocadas” or coconut cookies remind me of my childhood in Lima, Peru. You could find those homemade cookies in any convenience store. Of course, everybody would have their favourite place to buy it; some will be crispier, others will be chewier, and some will have the perfect balance of chewiness and crispiness. I like the coconut cookies “cocadas” that has the best of the two worlds. With this recipe, I’ll try to achieve those childhood memories and hope will not disappoint.
It is a straightforward recipe with few ingredients:
- Egg whites
- Sugar
- Condensed Milk
- Shredded Coconut
The base is a classic meringue recipe; beat the egg whites and add the sugar one spoon at a time. Add the condensed milk and coconut. Pour the mixture into a baking tray with a spoon and bake till they are golden on the bottom.
Frequently Asked Questions about the Coconut Cookies
- Can you freeze the cookies? No, you have to do it as soon as you finish your beating.
- What type of shredded coconut should I use? I love to use the one with some strands, so it retains some moisture in there and brings some more texture to the cookie, but you can do it with more grated coconut.
Products that I use for this recipe
- Measuring cups and spoons: https://amzn.to/3lXo3B7
- Baking Trays: https://amzn.to/3mW4rfN
- Stand Mixer:https://amzn.to/3p9P0U9
*The above link is an affiliate link which means that Canguro Criollo makes a commission if you make a purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available.
Chewy and Crispy Coconut cookies – “Cocadas”
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 36 1x
- Category: Cookies
- Method: Baking
- Cuisine: Peruvian
Description
The Coconut Cookie recipe is a crispy cookie on the outside but chewy on the inside.
Ingredients
4 egg whites
1 cup sugar
1/2 cup condensed milk
2 3/4 cup of shredded coconut
Instructions
- Preheat the oven to 150°C. Prepare two baking sheets with parchment paper.
- Meringue: Beat the egg whites until they look like meringue. Add the sugar one spoon at a time while you still keep beating. Beat until you feel that the sugar has dissolved. To do that, just grab some meringue between your finger and rub it to feel if it has some sugar particles or not. If it remains some, please keep beating.
- Final Touches: Finally, add the coconut and condensed milk. With a spoon, serve the mixture into the baking sheet. Leave a 2cm separation between each scoop.
- Bake the cookies for 15 minutes, turning the baking sheets in the middle of the baking so you can have a homogeneous cook between them.
- Let them cool in a rack for 10 minutes and enjoy with your favourite drink.
Keywords: Coconut Cookies, Cocadas Peruanas, Peruvian Cookies
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
Sorry, the comment form is closed at this time.