Baked Coconut Cocadas

Why you’ll love it

• 5 ingredients, one bowl, no mixer.
• Naturally gluten-free.
• Crispy outside, chewy inside.

Quick facts

Ingredients

• 3 cups (250 g) unsweetened shredded coconut (or sweetened, see tips)
• 1 can (14 oz / 397 g) sweetened condensed milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 pinch of salt
• Zest of 1 lime (optional)

Step-by-step method

1. Heat the oven. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.

2. Mix. In a bowl, stir together the condensed milk, egg yolks, vanilla, salt and lime zest. Add the coconut and mix until everything is evenly moistened.

3. Rest. Let the mixture sit 5 minutes so the coconut absorbs the liquid; it’ll be easier to shape.

4. Shape. With a wet spoon or small scoop, form mounds about 1 1/2 inches (4 cm) wide and place them 1 inch apart on the sheet.

5. Bake. Bake 18–22 minutes, until the edges and tops are deep golden brown.

6. Cool. Let them cool on the sheet 10 minutes (they firm up as they cool), then transfer to a rack.

Tips for the best result

• If you use sweetened coconut, skip extra sugar; the condensed milk is enough.
• For extra crispy cocadas, bake 2–3 minutes longer, watching closely.
• Dip the bottoms in melted chocolate for a special touch.

Storage

Keep in an airtight container at room temperature up to 5 days, or refrigerate up to 2 weeks.