Cocadas Bolivian Coconut Candies Recipes
COCADAS (BOLIVIAN COCONUT CANDIES)
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
Provided by kitty.rock
Categories Candy
Time 35m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
- Let rest for two or three minutes.
- Spread butter on a baking sheet to coat.
- Using two teaspoons, put small amounts of the mixture in the baking sheet.
- Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
- Yields 24 regular-size coconut candies.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3
COCADA (COCONUT CANDY)
A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!
Provided by Sharon123
Categories Candy
Time 40m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a saucepan combine brown sugar and water.
- Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
- Stir in coconut and lime juice immediately.
- Turn out on a lightly buttered platter and spread to cool.
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