Irresistible 3-Ingredient Cocadas: Your New Favorite Mexican Coconut Candy
Prepare to be enchanted by these delightful Mexican coconut candies! Our 3-ingredient cocadas recipe offers a unique twist on the classic, featuring nutty macadamia nuts and rich dulce de leche for an addictively chewy and deliciously caramelized treat. Simple to make yet bursting with flavor, these cocadas are sure to become a cherished addition to your dessert repertoire.
My journey with cocadas began serendipitously during an episode of The Kitchen on Food Network, where Marcela Valladolid shared her ingenious recipe for easy coconut bark. As a devoted fan of both coconut and sweetened condensed milk, I was immediately captivated. The simplicity and the promise of rich, tropical flavor were enough to inspire me to try it myself. That first batch was a revelation, sparking an idea to infuse even more depth and texture into this beloved Mexican delicacy. What started as an exploration of Marcela’s method soon evolved into my own delicious spin on these sweet and chewy coconut confections, elevating them with a special ingredient that makes all the difference.
Why You’ll Adore This Easy Cocadas Recipe:
These irresistible cocadas are more than just candy; they are a celebration of simplicity and indulgence. Each bite delivers a perfect harmony of sweet, chewy, and nutty flavors that will have everyone reaching for just one more.
- Effortless Elegance: With only 3 simple ingredients, this recipe proves that extraordinary flavor doesn’t require a long list of obscure items. You’ll likely have everything you need in your pantry already, making these cocadas a go-to treat for any occasion.
- Lightning Fast: Say goodbye to complicated baking projects! These cocadas come together in less than 30 minutes from start to finish. The quick prep and bake time make them ideal for last-minute cravings or spontaneous gatherings, allowing you to enjoy a homemade dessert without spending hours in the kitchen.
- A Symphony of Flavors and Textures: This recipe strikes the perfect balance between the inherent sweetness of coconut and the rich, buttery crunch of macadamia nuts. The caramelized dulce de leche binds everything together, creating a unique texture that’s both soft and satisfyingly chewy.
- Perfect for Any Crowd: Whether you’re hosting a grand celebration like Cinco de Mayo, a casual family get-together, or simply need a sweet pick-me-up, these cocadas are guaranteed crowd-pleasers. They’re easy to transport and store, making them a fantastic option for potlucks, parties, or edible gifts.
- Universally Loved: In all my years of sharing these delightful Mexican coconut candies, I have yet to encounter anyone who doesn’t fall head over heels for them. Their comforting sweetness and unique texture have a way of charming even the most discerning palates.
Key Ingredient Notes for Perfect Cocadas:
While this recipe only calls for three core ingredients, understanding their characteristics is key to achieving the best results. Each component plays a vital role in the flavor and texture of your homemade cocadas.
- Shredded Coconut Flakes: The star of our show! For this recipe, shredded coconut flakes are ideal, providing the quintessential chewy texture. You have the flexibility to use sweetened, unsweetened, or a combination of both. Sweetened coconut flakes offer a softer texture and richer flavor right from the start, while unsweetened varieties give you more control over the overall sweetness. If opting for unsweetened, be prepared to adjust the amount of dulce de leche slightly to ensure the mixture holds together and reaches the desired sweetness. For an extra layer of flavor, you can lightly toast your coconut flakes before mixing, which brings out their natural nutty notes.
- Dulce de Leche: This caramelized milk and sugar confection is the magic binder that gives our cocadas their signature chewy texture and deep, rich caramel flavor. Unlike plain sweetened condensed milk, dulce de leche adds a sophisticated caramelized depth that truly elevates these candies. You can easily find ready-to-use cans in the baking aisle of most grocery stores, making preparation a breeze. However, if you’re feeling adventurous and want to experience the unparalleled richness of homemade, making dulce de leche from scratch is surprisingly simple and incredibly rewarding.
- Macadamia Nuts: My secret weapon for enhancing these cocadas! The buttery taste and soft, satisfying crunch of macadamia nuts are unparalleled. They introduce an exquisite layer of richness and a delicate texture that perfectly complements the chewy coconut and sweet dulce de leche. Chop them coarsely to ensure each piece provides a noticeable pop of flavor and texture. If macadamia nuts aren’t available or you prefer an alternative, chopped almonds, pecans, or walnuts can be substituted, though they will impart a different flavor profile. You can also omit nuts entirely for a pure coconut experience.
How to Make These Delightful Mexican Coconut Candies:
Crafting these cocadas is a straightforward process, promising delicious results with minimal effort. Follow these simple steps to create your batch of chewy, sweet treats.
1. Prepare the Cocada Mixture
Begin by preheating your oven to 350°F (177°C). Lightly spray a mini muffin pan with non-stick cooking spray, or line a baking sheet with parchment paper or a silicone mat. This preparation step ensures your cocadas won’t stick and will be easy to remove once cooled.
In a spacious mixing bowl, combine the shredded coconut flakes, dulce de leche, and coarsely chopped macadamia nuts. Stir these ingredients together thoroughly, ensuring that all the coconut flakes are completely coated with the rich, caramel-like dulce de leche. This step is crucial for the texture and cohesion of your cocadas. The mixture might appear a little dry at first, but resist the urge to add more dulce de leche. Trust the process; the heat from the oven will help melt and bind the ingredients further.
Pro Tip: Mixing Mastery
The coconut mixture might initially seem on the drier side, making you question if there’s enough dulce de leche. However, it’s vital to trust the process and keep mixing. The warmth of your hands (if mixing by hand) or the firm pressure of a sturdy silicone spatula will help distribute the dulce de leche evenly, coating every flake. Patience here will pay off, resulting in perfectly cohesive and delicious cocadas.
2. Shape Your Cocadas
Once your mixture is thoroughly combined, it’s time to give your cocadas their distinctive shape. You have two excellent options:
Method 1: Mini Muffin Pan Perfection
This method yields beautifully uniform and perfectly portioned cocadas. Divide the mixture evenly among 24 mini muffin cups that you’ve already sprayed with non-stick cooking spray. Crucially, pack the mixture down very tightly into each cup. Using the back of a small spoon, your fingers, or even a shot glass to press firmly will ensure your cocadas hold their shape and develop that desirable dense, chewy texture as they bake. This method also helps create those lovely caramelized edges.
Method 2: Cookie Scoop Convenience
For a more rustic, free-form cocada, a small cookie scoop is your best friend. Fill the scoop generously with the coconut mixture and pack it down well to ensure the ball holds together. Then, release the coconut balls onto your prepared baking sheet (lined with a silicone mat or parchment paper), leaving a little space between each. This method is especially great for avoiding sticky hands and achieving consistently sized treats.
Scooping Made Easy
Trying to shape this sticky mixture into balls by hand can be a challenge, often leading to them sticking to your hands and falling apart. This is where a cookie scoop truly shines. It provides a clean, efficient way to form consistent balls. The key is to pack the mixture firmly into the scoop before releasing it, ensuring each cocada is compact and well-formed.
3. Bake to Golden Perfection
Place your shaped cocadas in the preheated oven and bake for 10-13 minutes. Keep a close eye on them, as baking times can vary slightly depending on your oven. You’re looking for the edges to turn a beautiful golden brown, indicating they are perfectly caramelized and cooked through. This golden hue signifies the delicious development of flavor and texture.
Once baked, it’s critical to let the cocadas cool completely in the pan or on the baking sheet before attempting to transfer them. This patience is key to their structural integrity and final texture.
The Magic of Cooling
Mexican coconut candies are incredibly soft and delicate right out of the oven, almost impossible to handle without them crumbling. The magic happens as they cool: they firm up, developing that characteristic chewy and sturdy texture. Therefore, allowing them to cool completely in their baking vessel is an essential step to ensure they can be removed cleanly and maintain their perfect shape.
Tips for Cocada Perfection:
Achieving consistently delicious cocadas is easy with a few expert tips. These suggestions will help you navigate common baking nuances and even inspire new flavor combinations.
- Invest in a Sturdy Spatula: The cocada mixture, especially with dulce de leche, can be quite sticky and dense. A sturdy silicone spatula is indispensable for thoroughly mixing the ingredients and ensuring every coconut flake is coated without straining your arm or breaking your utensil. Its flexibility and strength make it perfect for scraping down the sides of the bowl.
- Nut Substitutions: While macadamia nuts offer a unique buttery softness, feel free to get creative with other nuts. Finely chopped almonds, pecans, or even walnuts can provide a wonderful textural contrast and their own distinct flavor profiles. If you have nut allergies or simply prefer, you can omit nuts altogether for a pure coconut experience.
- Sweetened Condensed Milk vs. Dulce de Leche: If dulce de leche is hard to find, regular sweetened condensed milk can be used as a substitute. However, be aware that your cocadas will have a lighter flavor and a paler color, lacking the deep, complex caramel notes that dulce de leche provides. For the authentic, rich experience, dulce de leche is highly recommended.
- A Touch of Chocolate Elegance: For an elevated presentation and an incredible flavor pairing, consider dipping your cooled cocadas in melted chocolate. The slight bitterness of dark chocolate beautifully complements the intense sweetness of the cocadas mexicanas, creating a sophisticated treat. Milk chocolate offers a sweeter contrast, while white chocolate can add a creamy dimension. Drizzle extra chocolate on top for an artistic finish.
- Adjusting for Unsweetened Coconut: If you opt for unsweetened shredded coconut, which is drier than its sweetened counterpart, you’ll need to increase the amount of dulce de leche. This adjustment ensures the mixture has enough moisture and stickiness to bind properly and maintains the desired level of sweetness. Start by adding an extra tablespoon or two until the mixture reaches a good consistency.
- Prevent Overbaking: Keep a close watch on your cocadas as they bake. They can go from perfectly golden to overly browned quickly. The goal is golden edges, not dark brown, to maintain their chewy interior.
Cocadas Variations: Get Creative with Flavor!
The beauty of this classic cocada recipe lies in its versatility. These simple variations allow you to personalize your treats and explore new taste sensations with minimal effort.
- Almond Extract: For a delightful, marzipan-like aroma and flavor, add 1/2 teaspoon of almond extract to the mixture. It complements the coconut beautifully and adds an extra layer of sophistication.
- Vanilla Extract: A classic enhancer! Stir in one teaspoon of vanilla extract to the coconut mixture for a warm, sweet vanilla essence that brightens all the other flavors.
- Grated Chocolate: For the ultimate chocolate-caramel-coconut combo, grate a small amount of dark or milk chocolate directly into the cookie dough before mixing. It melts subtly, creating pockets of chocolatey goodness.
- Coconut Chips: Boost the coconut texture and flavor by adding a handful of toasted coconut chips. They provide an extra crunch and a more intense coconut aroma.
- Alternative Nuts: While macadamia nuts are fantastic, chopped almonds, pecans, or walnuts can be excellent substitutes, each offering a distinct flavor profile.
- Chocolate Dipped & Drizzled: Elevate your cocadas by dipping the cooled candies in melted dark or milk chocolate, then drizzle more chocolate on top for an elegant presentation.
- Warm Cinnamon: Introduce a comforting warmth by adding 1/2 teaspoon of ground cinnamon to the mixture. It pairs wonderfully with the caramel notes of dulce de leche.
- Powdered Sugar Dust: For an extra touch of sweetness and a beautiful snowy finish, dust the cooled cocadas lightly with powdered sugar before serving.
- Citrus Zest: A pinch of lime or orange zest can add a bright, refreshing counterpoint to the sweetness.
Make-Ahead & Gifting Tips:
These Mexican coconut candies are not just easy to make; they’re also perfect for preparing in advance or sharing as thoughtful gifts.
- Perfect for Planning Ahead: Cocadas can be made ahead of time, which makes them ideal for busy schedules or special events. Stored properly in the refrigerator, they maintain their delicious flavor and chewy texture for up to a week. This means you can bake a batch days before a party and have one less thing to worry about.
- Thoughtful Edible Gifts: Cocadas make a truly lovely and appreciated gift for friends, family, or neighbors. Their homemade charm and irresistible taste are sure to bring a smile to anyone’s face. To gift them beautifully, arrange them in small decorative boxes, wrap them individually in colorful cellophane, candy paper, or small squares of parchment paper, and tie with a ribbon. They’re a sweet gesture for holidays, birthdays, or just because!
Storing Your Delicious Cocadas:
If you’re lucky enough to have any leftovers (a rare occurrence with these!), proper storage will keep them fresh and delicious for longer.
- Room Temperature: Store your cocadas in an airtight container at room temperature for up to three days. Ensure they are kept in a cool, dry place away from direct sunlight.
- Refrigeration: For extended freshness, transfer the airtight container to the refrigerator. Your cocadas will stay perfectly delicious for up to seven days, and some even prefer the slightly firmer texture they develop when chilled.
- Freezing for Long-Term Enjoyment: If you’ve made a large batch or simply want to savor them over a longer period, cocadas freeze exceptionally well. Place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to two months without compromising flavor or texture.
- Thawing Instructions: To enjoy frozen cocadas, simply transfer them to the refrigerator and let them defrost overnight. They will return to their original deliciousness, ready to be enjoyed!
Frequently Asked Questions About Cocadas:
Cocadas are delightful traditional treats originating from Latin America, primarily made with shredded coconut and sweetened condensed milk (or in our case, dulce de leche for extra caramel richness). They are known for their wonderfully soft and chewy texture and can vary slightly in ingredients and preparation style depending on the specific country or region where they are made. Some versions might include eggs or other flavorings.
Cocadas are a beloved confection enjoyed across many parts of Latin America, reflecting a rich culinary heritage. They are particularly popular in countries such as Mexico, where they are often found in colorful variations, but also widely relished in Argentina, Brazil, Colombia, Chile, Bolivia, and Venezuela. Each country often has its own regional variations, sometimes including different fruits, colors, or preparation methods.
Beyond these incredibly sweet and simple cocadas, shredded coconut is a versatile ingredient that can elevate many dishes. You can use it to make classic coconut macaroons, flavorful coconut almond balls, add a tropical twist to desserts like pina colada angel food cake, or bake delicious coconut cupcakes. It’s also fantastic sprinkled into your morning oatmeal, used as a topping for pancakes or waffles, or lightly toasted and added to fruit salads for an extra layer of texture and flavor.
Explore More Dulce de Leche Delights:
If you’ve fallen in love with the rich, caramel notes of dulce de leche in these cocadas, you’ll be thrilled to discover its versatility in other delectable desserts. Here are some more recipes featuring this incredible ingredient:
- Dulce de Leche Cheesecake – a true reader favorite, offering creamy indulgence with a caramel swirl.
- Elevate classic Linzer Cookies by filling them with luscious dulce de leche for an unexpected twist.
- Chocolate Caramel Cups – a dream come true for any chocolate lover, combining rich chocolate with gooey caramel.
- Impress your guests with rich Mini Chocolate Caramel Layer Cakes, an elegant dessert perfect for parties and special occasions.
Cocadas – Mexican Coconut Candies
Pin Recipe
Comment
Print Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (177°C). Lightly spray a mini muffin pan with cooking spray, or line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together coconut flakes, dulce de leche, and macadamia nuts until well combined. (TIP: The mixture may seem dry at first, but don’t worry. Continue to work the dulce de leche into the coconut flakes until everything is evenly coated.)
- Divide the mixture into 24 mini muffin cups, packing them down tightly. Alternatively, using a small cookie scoop, form balls and arrange them on the prepared baking sheet. (TIP: Hand-shaping the sticky mixture can be difficult. A small cookie scoop, packed well, makes this step super easy!)
- Bake for 10-13 minutes, or until the edges are nicely golden brown.
- Cool completely in the pan or on the baking sheet before carefully transferring the cocadas onto a serving platter.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Note 1: If using unsweetened coconut flakes, which are drier, you will need to increase the amount of dulce de leche slightly to ensure the mixture binds well. Add an extra 1-2 tablespoons as needed.
Note 2: If store-bought dulce de leche isn’t readily available, you can easily make homemade dulce de leche!
Storing Tips:
– Store the cocadas in an airtight container for up to three days at room temperature or seven days in the refrigerator.
– Can’t finish them all in less than a week? No problem! Cocadas freeze very well. Place them into a freezer-safe container and freeze for up to two months.
Nutrition
Servings: 1 cocada
Calories: 53 kcal
Carbohydrates: 5g
Protein: 1g
Fat: 4g
Sugar: 3g
Sodium: 24mg
Leave a rating and your feedback. Thank you!
This recipe was originally published on April 30th, 2014.