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Imagine a bite-sized treat that’s crispy on the outside, chewy on the inside, and bursting with rich coconut flavor—welcome to the world of Mexican Coconut Candy, or Cocadas! This traditional Mexican sweet, known for its tropical allure and simple ingredients, is a celebration of coconut in its purest form. Perfect for special occasions, dessert tables, or simply as a sweet indulgence, cocadas are loved across Mexico and beyond for their satisfying texture and bold, natural sweetness.
This Mexican Coconut Candy Recipe – Cocadas will walk you through each step of creating these delicious morsels. With a handful of pantry staples and a dash of creativity, you’ll master the art of making cocadas that are authentic, delicious, and irresistibly chewy. Whether you’re a fan of coconut treats or new to coconut candy, this recipe offers the perfect introduction to a classic that’s easy to make yet endlessly rewarding. Let’s dive in and bring this tropical treat to life!
How to Make Mexican Coconut Candy – Cocadas
Ingredients
Here’s what you’ll need to make a basic batch of Mexican Coconut Candy Recipe – Cocadas:
- 3 cups unsweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
For a sweeter variation, some recipes include additional sugar, or for a more decadent twist, drizzle or dip your cocadas in melted chocolate to make coconut chocolate candy.
Instructions to make Mexican Coconut Candy
Follow these easy steps for making Mexican coconut candy:
1. Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). This temperature ensures the cocadas bake evenly, turning golden brown without burning. While the oven is heating, line a baking sheet with parchment paper. The parchment paper helps prevent the coconut candies from sticking to the pan, making for easy removal and cleanup afterward.
2. Whisk the Egg Whites Until Frothy
In a large mixing bowl, crack 3 large egg whites and whisk them until they become frothy. You don’t need to form stiff peaks; you just want a light, foamy texture. This step adds structure to the cocadas, giving them a chewy and slightly crisp exterior. Once the egg whites are foamy, add 1/4 cup of granulated sugar and a pinch of salt. Whisk until the sugar is dissolved and the mixture is smooth.
3. Incorporate the Coconut and Condensed Milk
Next, add 3 cups of unsweetened shredded coconut and 1 can (14 oz) of sweetened condensed milk into the egg white mixture. Gently fold these ingredients in using a spatula. The coconut provides texture and chewiness, while the condensed milk adds sweetness and binds the ingredients together. Stir until the mixture is fully combined and evenly coated. You can also add 1 teaspoon of vanilla extract for an extra layer of flavor, though this is optional.
4. Form the Coconut Mounds
Using a spoon or cookie scoop, portion the coconut mixture into small mounds. Place them onto the prepared baking sheet, leaving about 2 inches between each mound to allow for slight spreading. Each scoop should be roughly 1-2 tablespoons of the mixture, depending on how large you want the candies to be. If you’re feeling creative, you can mold the mixture into different shapes, like small balls or discs.
5. Bake Until Golden Brown
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops of the cocadas are lightly golden. Keep an eye on them after 15 minutes to avoid overbaking. The ideal cocada has a chewy center with a slightly crisp and golden exterior.
6. Let the Cocadas Cool Before Serving
Once the cocadas are out of the oven, let them cool on the baking sheet for at least 30 minutes. This helps them firm up, making them easier to handle. After they’ve cooled, you can serve them as they are or drizzle them with melted chocolate for an extra indulgent treat. Enjoy!
Tips
- Don’t overbeat the egg whites: This could introduce too much air, causing the texture to be fluffy rather than chewy. A gentle whisk until frothy will suffice.
- For a softer and more decadent cocada, use sweetened condensed milk instead of sugar. It adds richness and ensures a moist, chewy candy.
- If you prefer more color, add food coloring to the mix to create a vibrant rainbow of cocadas. This is a common variation for festive occasions.
- If you’re a fan of coconut treats, you might also enjoy our Coconut Butter Cookies, a delightful recipe combining coconut and buttery goodness.
Variations
- Traditional Cocadas: Stick to the basics with coconut, egg whites, and sugar.
- Cocadas de Leche: Incorporate sweetened condensed milk for a creamier texture.
- Coconut Chocolate Candy: Dip the cooled cocadas in melted chocolate for a rich, sweet contrast.
- Colorful Cocadas: Add natural food coloring to divide the coconut mixture into sections of pink, green, and white. This tri-color version is popular in Mexican celebrations.
- Add-ins: Mix in nuts, dried fruits, or even a dash of cinnamon to enhance the flavor and texture of the candy.
- For a fun twist, try crumbling cocadas over ice cream or serving them with homemade Biscoff Ice Cream Bars for a unique, tropical-inspired dessert.
What to Serve With
Cocadas can be enjoyed on their own as a sweet snack or dessert, but here are some serving ideas:
- Coffee or Mexican hot chocolate: The richness of these beverages pairs well with the sweet, chewy texture of coconut candy.
- Vanilla ice cream: Crumble cocadas over ice cream for a crunchy and tropical twist.
- Fruit platters: Serve cocadas alongside a fresh fruit platter to balance the sweetness with refreshing bites of fruit.
FAQs
Can I make vegan cocadas?
Yes! Simply replace the egg whites with aquafaba (the liquid from a can of chickpeas) and use coconut-based sweetened condensed milk. This creates a delicious, vegan-friendly version of coconut candy.
How do I store cocadas?
Cocadas can be stored in an airtight container at room temperature for up to three days. You can refrigerate them for up to a week, or freeze them for longer storage (up to two months). Make sure they’re completely cool before storing.
What’s the difference between cocadas and other coconut candies?
Cocadas are typically chewier and less dense compared to other types of coconut candy bars found in different cultures. They’re often more versatile in terms of texture and additional flavor options, like condensed milk, fruit, or chocolate.
Substitutes
If you can’t find certain ingredients or want to tweak the recipe, here are some easy substitutions:
- Egg whites: Use aquafaba (liquid from canned chickpeas) as a vegan alternative.
- Shredded coconut: If you only have sweetened shredded coconut, reduce the amount of sugar in the recipe.
- Condensed milk: For a dairy-free version, use coconut-based sweetened condensed milk or even homemade coconut milk.
- Vanilla extract: Swap with almond or coconut extract for a unique flavor profile.
Nutrition
A single serving (about 2 cocadas) of this Easy Cocadas Recipe typically contains:
- Calories: 120
- Fat: 6g (mainly from the coconut)
- Carbohydrates: 15g
- Sugars: 13g
- Protein: 2g
The exact nutritional content will vary based on the ingredients and any added mix-ins, such as nuts or chocolate.
In conclusion, Mexican Coconut Candy – Cocadas is a versatile and easy-to-make treat that brings the tropical flavors of coconut to life. Whether you stick to the traditional recipe or experiment with variations, you’re bound to enjoy this chewy, sweet candy.
Ingredients
Here’s what you’ll need to make a basic batch of Mexican Coconut Candy Recipe - Cocadas: 
- 3 cups unsweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
For a sweeter variation, some recipes include additional sugar, or for a more decadent twist, drizzle or dip your cocadas in melted chocolate to make coconut chocolate candy.
Instructions
Follow these easy steps for making Mexican coconut candy:
1. Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). This temperature ensures the cocadas bake evenly, turning golden brown without burning. While the oven is heating, line a baking sheet with parchment paper. The parchment paper helps prevent the coconut candies from sticking to the pan, making for easy removal and cleanup afterward.
2. Whisk the Egg Whites Until Frothy
In a large mixing bowl, crack 3 large egg whites and whisk them until they become frothy. You don’t need to form stiff peaks; you just want a light, foamy texture. This step adds structure to the cocadas, giving them a chewy and slightly crisp exterior. Once the egg whites are foamy, add 1/4 cup of granulated sugar and a pinch of salt. Whisk until the sugar is dissolved and the mixture is smooth.
3. Incorporate the Coconut and Condensed Milk
Next, add 3 cups of unsweetened shredded coconut and 1 can (14 oz) of sweetened condensed milk into the egg white mixture. Gently fold these ingredients in using a spatula. The coconut provides texture and chewiness, while the condensed milk adds sweetness and binds the ingredients together. Stir until the mixture is fully combined and evenly coated. You can also add 1 teaspoon of vanilla extract for an extra layer of flavor, though this is optional.
4. Form the Coconut Mounds
Using a spoon or cookie scoop, portion the coconut mixture into small mounds. Place them onto the prepared baking sheet, leaving about 2 inches between each mound to allow for slight spreading. Each scoop should be roughly 1-2 tablespoons of the mixture, depending on how large you want the candies to be. If you’re feeling creative, you can mold the mixture into different shapes, like small balls or discs.
5. Bake Until Golden Brown
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops of the cocadas are lightly golden. Keep an eye on them after 15 minutes to avoid overbaking. The ideal cocada has a chewy center with a slightly crisp and golden exterior.
6. Let the Cocadas Cool Before Serving
Once the cocadas are out of the oven, let them cool on the baking sheet for at least 30 minutes. This helps them firm up, making them easier to handle. After they’ve cooled, you can serve them as they are or drizzle them with melted chocolate for an extra indulgent treat. Enjoy!
Notes
Tips To make Perfect Cocadas
- Don’t overbeat the egg whites: This could introduce too much air, causing the texture to be fluffy rather than chewy. A gentle whisk until frothy will suffice.
- For a softer and more decadent cocada, use sweetened condensed milk instead of sugar. It adds richness and ensures a moist, chewy candy.
- If you prefer more color, add food coloring to the mix to create a vibrant rainbow of cocadas. This is a common variation for festive occasions.
- If you’re a fan of coconut treats, you might also enjoy our Coconut Butter Cookies, a delightful recipe combining coconut and buttery goodness.
