Bolivian Cocadas Recipe
The Bolivian Cocadas Recipe is a traditional dessert that originates from Bolivia, a country in South America. These delightful treats are made from simple ingredients that are commonly found in most kitchens.
Equipment
- Mixing bowl: Used to combine the ingredients.
- Baking sheet: To shape and bake the cocadas.
- Wire rack: For cooling the baked cocadas.
- Butter knife: To coat the baking sheet with butter.
- Measuring cups: To measure the shredded coconut, granulated sugar, and condensed milk.
- Measuring spoons: For accurately measuring the almond essence and vanilla essence.
- Spatula: To mix the ingredients and scrape the sides of the bowl.
Ingredients
- 2 cups shredded coconut
- 1 cup granulated sugar
- 2 eggs large
- 3 cups shredded coconut
- 1 cup condensed milk
- 1/2 tsp almond essence
- 1/2 tsp vanilla essence
- butter to coat baking sheet
Instructions
Preheat the oven:
- a. Preheat your oven to 350°F (175°C).
- b. Adjust the oven rack to the middle position.
Prepare the baking sheet:
- a. Coat a baking sheet with butter to prevent sticking.
Mix the ingredients:
- a. In a large mixing bowl, combine 2 cups shredded coconut, 1 cup granulated sugar, and 2 large eggs.
- b. Stir the mixture until well combined.
- c. Gradually add 2 2/3 cups shredded coconut and continue stirring.
- d. Pour in 1/2 cup condensed milk.
- e. Add 1/2 teaspoon almond essence and 1/2 teaspoon vanilla essence.
- f. Mix all the ingredients until they are thoroughly combined and form a sticky dough.
Shape the cocadas:
- a. Take about 2 tablespoons of the dough and shape it into a small round using your hands.
- b. Place the formed round on the prepared baking sheet.
- c. Repeat the process until all the dough is used, leaving some space between each cocada.
Bake the cocadas:
- a. Put the baking sheet with the shaped cocadas into the preheated oven.
- b. Bake for approximately 15-20 minutes or until the edges turn golden brown.
- c. Keep a close eye on them to prevent burning.
- d. Once baked, remove the baking sheet from the oven and let the cocadas cool on the sheet for a few minutes.
Serve and enjoy:
- a. Transfer the cooled cocadas to a wire rack to cool completely.
- b. Serve the Bolivian Cocadas as a delightful sweet treat for dessert or snack.
- c. Store any leftovers in an airtight container at room temperature.
Notes
Use a cookie scoop or ice cream scoop to portion out the dough for evenly sized cocadas.
If the dough is too sticky to handle, lightly wet your hands with water or oil to prevent sticking.
For added flavor, toast the shredded coconut before adding it to the dough.
Experiment with different extracts or spices to customize the flavor profile of the cocadas.
If the cocadas are browning too quickly in the oven, cover them loosely with aluminum foil.