Cocadas Recipe (Coconut Macaroons)
These chewy, sweet Cocadas are SO EASY! A delightful coconut treat perfect for any occasion with just a handful of simple ingredients.
Equipment
- Mixing Bowl
- Baking Sheet
- Spoon or cookie scoop
- Oven
- Cooling rack
Ingredients
- 3.5 cups sweetened shredded coconut finely shredded
- 1 cup sweetened condensed milk
- 2.5 tablespoons corn starch
- 1 teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 0.5 cup confectioners sugar optional, for dusting
Instructions
- Preheat your oven to 325°F (165°C) for even baking and perfect golden-brown color.
- In a large mixing bowl, combine sweetened shredded coconut and corn starch to distribute evenly.
- Add sweetened condensed milk, almond extract, and vanilla extract to the dry mixture. Stir until sticky dough forms.
- Using a spoon or cookie scoop, portion the mixture onto a parchment-lined baking sheet, leaving space between each macaroon.
- Bake for 15-20 minutes until tops are golden brown, watching closely to avoid overbaking.
- Remove from oven and cool on baking sheet for 5 minutes, then transfer to a cooling rack. Dust with confectioners sugar if desired.
Notes
- Use parchment paper or silicone mats to prevent macaroons from sticking to the baking sheet.
- If mixture is too dry, add more sweetened condensed milk; if too wet, add more shredded coconut or corn starch.
- Try dipping cooled macaroons in melted chocolate for an indulgent twist.
- Store macaroons in an airtight container at room temperature for up to a week or freeze for up to three months.