Mexican Coconut Candies


A traditional recipe that is very popular in Brazil, Mexico, Columbia and Peru is also a dessert favorite here because of its fun size and addictive flavors.
These fun sized desserts are known as “Cocadas” or in other words coconut candies. They are normally soft with exciting textures because almond shavings or nuts are added on top. Today people jazz this recipe up by using fun food coloring, other toppings and even cooking them at different temperatures to change the firmness; almost turning them into cookies. However, the recipe we wanted to share is the traditional one that started it all. This recipe was first created in the 1800s! Pretty remarkable it has continued to keep its popularity and attract new audiences all over the world.
I highly recommend this recipe for gatherings and events, a great example is making these yummy little numbers for a celebration. They are fun to grab while on-the-go at a party and won’t overstuff you like a lot of cakes or pies can do. Another great idea with this recipe is to use it when you have a dinner party and want to serve some coffee afterwards. They go great with coffee and are a lighter treat after a good meal.
Families across the globe love this recipe because it uses coconut and vanilla. Two extremely dominant flavors that run our taste buds today. This recipe is also easy. It doesn’t take as much effort as some of our recipes which can be perfect for beginner cooks or a couple that wants to turn date night into creating something sweet together. Who doesn’t love something like that?! Enjoy our recipe below and make sure you use our all natural and pure vanilla extra in order to capture the best flavor. It really does make all the difference!
          3 1/2 cups shredded sweetened coconut
          3/4 cup sweetened condensed milk
          2 1/2 tablespoons cornstarch
          1/2 teaspoon almond extract
          1 teaspoon Mi Huerta Vanilla extract
          1/4 cup confectioners’ sugar optional
1. Preheat oven to 400 degrees F.
2. In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and Mi Huerta Vanilla extract. Let mixture sit for 3 to 5 minutes.
3. Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
4. Using fine meshed sieve or sifter, dust with confectioners’ sugar. Store loosely covered until ready to serve.
Enjoy and make sure to put them in the fridge or closed container so you can continue to eat them the next day!