Chilean Cocadas Cookies

By Tablespoon Kitchens

July 20, 2017

Ingredients

egg whites

1 1/4

cup granulated sugar

1/4

teaspoon salt

tablespoon honey

cups shaved coconut (unsweetened)

teaspoon vanilla

1/4

cup all-purpose flour

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1

In a medium-sized pot, combine all the ingredients and mix well.
2

Cook over medium-low heat while constantly stirring. When the mixture is thick and bubbling, remove from heat. This should take 12-15 minutes, but be careful to not over-cook or let the contents turn brown.
3

When finished, transfer to a bowl to stop the cooking process and let cool for 10 minutes. The mixture should be comfortable to touch (not hot) when forming the cookies.
4

Next pre-heat your oven to 350°F and cover a baking sheet with a silicone baking mat or parchment paper.
5

To form the cocadas, take small spoonfuls of the prepared coconut - about 1 1/4-inch wide - and place over the covered baking sheet. The cookies can be placed close together since they won’t rise in the oven.
6

Bake for 18-20 minutes until the cookies look like they’re about to burn, to get a nice, crispy outside. Remove from the oven and let cool on the sheet before storing.

Keep in a sealed contained for up to five days. These cookies can also be frozen and kept for three months.
To decorate, try dipping in chocolate.

No nutrition information available for this recipe

Cocadas have always been one of my favorite cookies-they're sold in all the bakeries back home. I love the contrast between the crunchy outside and the soft, dulce inside. I never imagined that they would be so easy to make at home, and with so few ingredients. You have to try them!