Chilean Cocadas Or Coconut Macaroons Chilean Dessert

I do not bake often, not because I’m not too fond of it, never think of it.

A school project required bringing a dish from the country on which he did his school paper. Chile and Latin America were the countries he selected.

Chilean CocadasPhoto byGiangi's Kitchen - Giangi Townsend

Amongst all the information and papers that needed to be done, a recipe found its way to me, actually to the kitchen table.

The recipe had to be prepared to bring to class on the presentation day. I was happy to oblige.

Looking at the recipe, I felt sad and happy. The recipe was for Chilean Cocadas or Coconut Macaroons, my dad’s favorite dessert.

My dad not only loved them, but he also made sure he always had some stashed in the house, and on Sunday morning, some always found their way home from the Market.

You can imagine how I felt. Memories rushed back, and time and space brought me back to my early years living in Paris.

Cocadas Or Coconut Macaroons

The European recipes require eggs, but the ones from South America do not.

Sweetened condensed milk is very dense and being the first time opening a can it surprised me. It is often used for things like dulce du leche and caramel sauce.

Those cute little macaroons not only looked delicious but also were easy to enjoy. Two was my limit as they are very sweet. A perfect party dessert recipe. Or they work well for special occasions when you want to want something a little different.

Truly a sweet tooth delight. To make it even sweeter, add some white chocolate pieces.

Chilean CocadasPhoto byGiangi's Kitchen - Giangi Townsend

What Is Condensed Milk?

Condensed milk is a form of cow’s milk where about 60% of the water content has been removed, leaving behind a thick, sweet product.

It is often sweetened by adding sugar, resulting in a product known as sweetened condensed milk.

This milk variant has a creamy, rich texture and a sweet flavor, making it a popular ingredient in a variety of desserts and sweet dishes across the globe.

Its long shelf life and distinct taste have made it a kitchen staple, particularly for baking and dessert recipes.

Here are a few helpful tips for the ingredients needed

The assembly of the cookies took no longer than 15 minutes, with a 5-minute wait required so all the ingredients could incorporate themselves.

Pure almond extract – brings out the wonderful flavor of the coconut.

Vanilla extract – Use high-quality

Shredded coconut. Check to make sure you are using fresh. They are the best as they are crisp and full of flavor.

Powdered sugar – for a generous dusting, optional step.

Serve them at room temperature.

Chilean CocadasPhoto byGiangi's Kitchen - Giangi Townsend

Equipment Needed

Wire rack – They will dry faster and more evenly as the air circulates underneath by placing them on a rack.

Baking sheet – Easy to use

Parchment paper – lining the baking sheet to avoid sticking to the pan.

Baking step-by-step instructions to make those wonderful Cocadas.

• Preheat the oven to 400 degrees Fahrenheit.
• Combine the coconut, cornstarch, condensed milk, almond extract, and vanilla in a medium mixing bowl. Allow the mixture to rest for 3 to 5 minutes.
• Using 2 tablespoons, scoop the mixture onto a parchment-lined cookie sheet, spacing them about 1 inch apart. You could also use a cookie scoop.
• Carefully monitor the cocadas as they bake, ensuring a light golden brown color is achieved within 15 to 20 minutes.
• Take the cocadas out of the oven and cool on a wire rack.
• To add a touch of sweetness, generously sprinkle the cocadas with the confectioner’s white sugar using a fine mesh sieve or sifter.

Ingredients needed to make these delicious Chilean Cocadas

• 3.5 cup sweetened coconut, shredded
• ¾ cup sweetened condensed milk,
• 2.5 tablespoons cornstarch
• ½ teaspoon almond extract,
• 1 teaspoon vanilla extract
• ¼ cup confectioners sugar

Instructions

• Preheat oven to 400°.
• In a medium mixing bowl, stir the coconut, cornstarch, condensed milk, almond extract, and vanilla extract.
• Let the mixture sit for 3 to 5 minutes.
• Using 2 tablespoons, drop the mixture by heaping a rounded spoonful onto a parchment-lined cookie sheet about 1 inch apart.
• Watching the cocadas closely, bake them for 15 to 20 minutes until they are lightly golden brown.
• Remove the cocadas from the oven and cool them on a wire rack.
• Dust the cocadas with the confectioner’s sugar using a fine-meshed sieve or sifter.
• Store the cookies loosely covered until ready to use.

Are you looking for more yummy recipes?

You may want to try:

Coconut Milk Rice – A Childhood Favorite

Coconut Curry Shrimps and Couscous

Chilean Sea Bass with Tomato Relish

Sea Bass with Tomato Sauce and Fettuccine

Do you like this recipe?

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Meet Chef Giangi

Chilean CocadasPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.