My take on classic Mexican cocadas, aka coconut candies. Only 3 ingredients for these chewy, sweet coconut heaven, perfect Cinco de Mayo treat!
I first learned about cocadas from The Kitchen on Food Network, where Marcela shared her recipe for easy coconut bark. It had two of my favorite ingredients, coconut and sweetened condensed milk, so I had to try it right away.
Later, I put my spin on this classic coconut treat and didn’t look back.
These irresistibly chewy and sweet coconut candies are ADDICTING! My mother-in-law told me not to make this again, because she can’t stop eating them. I think she meant the opposite. 🙂 There is really nothing not to love about it, unless you don’t like coconuts, of course. Buttery soft macadamia nuts add another layer of richness and texture!
And as you’ve probably watched the video above, it couldn’t get easier, right? There is really no excuse not to make them. Alright, no pressure here, but I promise you’ll love these cocadas!
If you’re planning Cinco de Mayo party, you must include these cocadas on your dessert menu. (Again, no pressure!) Just saying, these are a huge crowd-pleaser. Plus, you can even make them in advance!
Cocadas- Mexican Coconut Candies
- 5 1/3 cups sweetened coconut flakes
- ½ cup dulce de leche
- 1/3 cup macadamia nuts chopped
- Preheat the oven to 350°F (177°C). Lightly spray mini muffin pan with cooking spray.
- In a large bowl, mix together coconut flakes, dulce de leche and macadamia nuts until well combined.
- Divide the coconut mixture into 24 mini cups packing them down tightly.
- Bake for 15-18 minutes, or until the edges are nicely browned.
- Cool completely before removing from the pan.
- Store the cooled cocadas in an airtight container, at room temperature, for up to 3 days.
This recipe was originally published on April 30th, 2014.