Coconut Macaroons or "cocadas" are so classic, but at least for me, they are a grown-up discovery. I grew up hating coconut, I do not know why, but now, as an adult and thanks to the Piña Coladas, I reconciled with the flavor. And I enjoy these delicious cookies often.
Are Cocadas and Macaroons the same?
Yes, they are the same cookie. When you compare them with Chilean cookies, in other Latin American countries, there are different sweets called Cocada, like the Venezuelan Cocada (a coconut smoothie). In Venezuela, coconut cookies like macaroons are called Besitos de Coco. Cocada o Cocada de Leite Condensado has many different sweet forms in Brazil. Read more on the link. Cocadas, in Latin America, are not traditionally made with Dulce de Leche. For a Mexican version, see this recipe.
How to get Cocadas crispy again?
Coconut Macaroons are very fast and easy to make. If you keep them for a couple of days, they start losing some crunch, so I reheat them in the toaster oven for a few minutes (3-5), and they return as freshly made.
What to do with the egg yolks?
This recipe uses all the whites you collect when making a Chilean Thousand Layers Cake.
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Cocadas Coconut Macaroons
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 30
- Category: Cookies
- Method: Oven baked
- Cuisine: International
Description
A crunchy sweet cookie.
Ingredients
- 4 egg whites (125 ml / ½ cups)
- 250 grams of sugar
- ¼ teaspoon of salt
- 1 tablespoon of honey
- 175 grams of grated coconut
- 35 grams of all-purpose flour
- ½ teaspoon vanilla
Instructions
- In a medium saucepan, combine the egg whites, sugar, salt, honey, coconut, flour, and vanilla. Cook over medium-low heat stirring. When the bottom begins to bubble and sound (like a whistle) is ready, transfer to a bowl and let cool for about 10 minutes.
- Preheat the oven to 350F or 180C.
- Prepare a baking sheet with parchment paper or a Silpat.
- Scoop balls of about 3cm. each and place them on the prepared baking sheet. They almost don’t grow in the oven so they can be put close together.
- Bake until golden, almost on the verge of burning, about 20 minutes. Allow cooling in the pan.
- Serve. They can be stored in an airtight container for up to 3 days.
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