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Chilean Cocadas Cookies

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  • Prep 25 min
  • Total 60 min
  • Servings 20
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by: Pilar Hernandez
Updated Jul 20, 2017
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  • 4 egg whites
  • 1 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2 cups shaved coconut (unsweetened)
  • 1 teaspoon vanilla
  • 1/4 cup all-purpose flour


  • 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.

Expert Tips

  • tip 1
    Keep in a sealed contained for up to five days. These cookies can also be frozen and kept for three months.
  • tip 2
    To decorate, try dipping in chocolate.

Nutrition Information

No nutrition information available for this recipe

More About 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!
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