Cocadas

A coconut treat with a golden, crispy exterior and a dense, soft heart. The aroma of caramelized sugar and toasted coconut fills the air as soon as the oven opens.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 422
• Protein: 8 g
• Carbs: 38 g
• Fat: 28 g

Ingredients

• 250 g Coconut meat ( finely grated )
• 200 ml Whole sweetened condensed milk
• 1 piece Egg ( beaten )
• 1 tsp Vanilla extract
• 1 pinch Gray sea salt
• 10 g Minimum butter sweet ( for the tray )

Instructions

1. Base preparation

   In a mixing bowl, combine the finely grated coconut with the sweetened condensed milk. The texture should be sticky and compact, like a dough that holds together when pressed.

2. Binding and flavoring

   Incorporate the beaten egg, vanilla extract, and a small pinch of salt. Mix vigorously until the egg is completely absorbed by the coconut mass.

3. Shaping

   On a buttered baking sheet, form small mounds about the size of a walnut. Space them out well. They should not spread but hold their shape on the tray.

4. Baking and coloring

   Bake at 180°C. Watch the color: the coconut tips should turn light brown and the bottom should be golden. Upon removal, the cocadas will still be soft, which is normal.

Chef's tips

• Wait until completely cooled before removing them, otherwise they will crumble.
• If the mixture is too liquid, add a handful of coconut; it should coat the spoon without running.

Storage

Keep for 5 days in an airtight container at room temperature.