Chilean Cocadas Cookies
cup granulated sugar
cups shaved coconut (unsweetened)
cup all-purpose flour
In a medium-sized pot, combine all the ingredients and mix well.
Cook over medium-low heat while constantly stirring. When the mixture is thick and bubbling, remove from heat. This should take 12-15 minutes, but be careful to not over-cook or let the contents turn brown.
When finished, transfer to a bowl to stop the cooking process and let cool for 10 minutes. The mixture should be comfortable to touch (not hot) when forming the cookies.
Next pre-heat your oven to 350°F and cover a baking sheet with a silicone baking mat or parchment paper.
To form the cocadas, take small spoonfuls of the prepared coconut - about 1 1/4-inch wide - and place over the covered baking sheet. The cookies can be placed close together since they won’t rise in the oven.
Bake for 18-20 minutes until the cookies look like they’re about to burn, to get a nice, crispy outside. Remove from the oven and let cool on the sheet before storing.
- Keep in a sealed contained for up to five days. These cookies can also be frozen and kept for three months.
- To decorate, try dipping in chocolate.
More About This Recipe
- Cocadas have always been one of my favorite cookies-they're sold in all the bakeries back home. I love the contrast between the crunchy outside and the soft, dulce inside. I never imagined that they would be so easy to make at home, and with so few ingredients. You have to try them!