Craving something sweet? Indulge in the homemade goodness of old-fashioned Cocadas! These chewy Mexican coconut candies are easy to make and utterly irresistible.
Prep Time10 minutesminutes
Cook Time15 minutesminutes
Total Time25 minutesminutes
¼cuplight brown sugar
3cupsunsweetened shredded coconut
Yellow food coloring, optional
Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
In a medium-sized stainless steel bowl, mix to combine the egg whites, brown sugar and granulated sugar. Whisk until just combined. (Don't incorporate a lot of air into the mixture or the cocacadas will turn out like meringue.)
Add the shredded coconut and use a silicone spatula to gently fold it into the egg white mixture, until well combined.
OPTIONAL: Divide the coconut mixture into two portions. Add 1-3 drops of yellow food coloring to one portion and mix until well combined. It should be completely yellow.
Use a small cookie scoop to place scoops of the mixtures on the lined baking sheet, leaving 2 to 3" of space between each one. If you don't have a cookie scoop, use your hands to roll balls the size of 2-3 tablespoons with the mixture and pat them down slightly on the baking sheet. Half of the cocadas should be yellow and the other half should be white.
Bake for 15 to 20 minutes, until golden on top and around the edges. Remove the tray from the oven and set it aside to cool for 20 to 30 minutes before serving.
Storage: Cool completely and then place them in an airtight container in layers, with parchment paper between the layers to prevent sticking. Store them at room temperature for two or three days, or in the fridge for up to one week.Mix Gently: When combining the egg whites and sugars, don’t overmix, or the egg whites will become too airy, and give the cocadas a meringue-like texture rather than a soft, chewy one.Food Coloring: When adding food coloring, start with a small amount and gradually increase it as needed to get the right shade. Don’t overdo it, or the food coloring could affect the taste and texture of the cocadas. Space Out: Leave enough space between the cocadas on the baking sheet to allow for even heat distribution. This prevents them from sticking together and ensures they bake evenly.Cool Down: Don’t forget to let the cocadas cool on the baking sheet for 20 to 30 minutes after baking. This helps them set and develop their final texture.