Easy Cocadas Recipe Mexican Coconut Candies Food

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays

Provided by kitty.rock

Categories     Candy

Time 35m

Yield 24 candies, 24 serving(s)

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3

A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!

Provided by Sharon123

Categories     Candy

Time 40m

Yield 1 batch

Number Of Ingredients 4

• Ingredients

Provided by Marcela Valladolid

Categories     dessert

Time 40m

Yield 24 bars

Number Of Ingredients 3

• Ingredients

Provided by Marcela Valladolid

Categories     dessert

Time 25m

Yield 12 pieces

Number Of Ingredients 3

• Ingredients

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories     Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9