Bolivian Cocadas (Coconut Biscuits)
Round, flaky coconut balls sweetened with condensed milk. Cocadas are a great pairing with a cup of coffee. Perfect for a coconut enthusiast. Gluten-free.
Ingredients
- 250 g desiccated coconut
- 150 ml condensed milk
- 1 egg beaten
- 1 tsp vanilla essence
- Handful toasted coconut chips optional
- 1 tsp cocoa powder optional
Instructions
- Pre-heat oven to 180°c /160°c fan.
- Add the desiccated coconut, condensed milk, egg and vanilla (and cocoa powder if using – I did half and half) into a bowl and mix to combine. It will be sticky but it'll come together.
- Shape into 8 balls and place on a baking tray. No need to line (you can if you like but they shouldn't stick). Sprinkle with coconut chips (if using). Bake for 20 minutes or until golden brown. Cool before eating.
Notes
Storage - Cocadas will store well in a sealed container, in a cool, dry place, for about a week.
Nutrition
Calories: 276kcalCarbohydrates: 18gProtein: 4gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 43mgPotassium: 249mgFiber: 5gSugar: 13gVitamin A: 80IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!