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With just a few simple ingredients these cocadas recipe is perfect for making it with your kids or for a crowd. Guatemalan cocadas are one of the easiest and most delicious Guatemalan dessert recipes. These coconut cookies, very similar to coconut macaroons, are so simple and quick and they taste amazing. This coconut cookie recipe is also a great Guatemalan recipe to make for school as it’s always a huge hit with kids and adults alike.
In Guatemala cocadas are often found in mercados (outdoor markets), ferias (fairs) and sold by street vendors along with barquillos and Guatemalan traditional candy like canillitas de leche. When it comes to Guatemalan traditional candy this cocadas recipe is one of the easiest and most delicious.
What are Guatemalan cocadas?
Cocadas are a traditional coconut cookie from Guatemala. These Guatemalan cookies are so easy to make and delicious. Cocadas are popular throughout Latin America. These sweet treats are made from grated coconut, sugar or condensed milk, flour and eggs. They come in a variety of presentation and textures depending on the country and region.
The cocadas differ from the traditional Guatemalan coconut candy or cocadas reales in that they are made with eggs and flour, giving them a cookie-like texture. Cocadas reales on the other hand are made with coconut and sugar only, making them softer and sweeter.
In Guatemala, cocadas are a beloved snack that is enjoyed by both children and adults alike. They are often sold in markets and street stalls, and they are also commonly made at home for special occasions or as a sweet indulgence. The cookies are easy to make and require only a few simple ingredients, making them an accessible treat for anyone who loves coconut.
What do cocadas taste like?
When you bite into a Guatemalan cocada, you’ll experience the sweet, creamy flavor of coconut, along with a satisfying crunch from the toasted edges. The cookies are soft and chewy on the inside, making them a perfect snack to enjoy with a cup of coffee or tea. They’re also great for sharing with friends and family, as they make a beautiful and colorful addition to any dessert table.
Cocadas: a part of my Guatemalan culture I can share with my kids
Growing up in Guatemala, cocadas were always one of my favorite desserts. Whenever we would go to the market or visit family, I would always look forward to getting a bag of these sweet and chewy treats. Making cocadas now as an adult brings back so many memories of my childhood in Guatemala.
As a Guatemalan living in the USA, it’s important for me to share my culture and traditions with my children. Teaching my kids how to make cocadas not only connects them to their roots but also helps them to appreciate and understand the flavors and dishes that are a part of our culture. It’s a way to pass on a piece of our heritage and to keep our traditions alive.
The best part about making cocadas is that they are easy to make and require just a few ingredients. You can find all the ingredients at any grocery store, and the recipe itself is simple and straightforward. It’s a fun activity to do with your family, and it’s a great way to introduce them to the delicious flavors of Guatemala.
So if you’re looking for a fun and easy way to connect with your Guatemalan roots, or if you simply want to try something new and delicious, I highly recommend making cocadas. It’s a small but meaningful way to share a part of our culture with those around us.
History of Guatemalan cocadas
The history of Guatemalan cocadas dates back to the colonial era of Guatemala, when Spanish conquerors brought with them the tradition of making sweet treats from coconuts. The name “cocada” comes from the Spanish word “coco”, which means coconut. Over time, the recipe for cocadas evolved and became a beloved dessert in many parts of Latin America, including Guatemala.
In Guatemala, cocadas are especially popular in the coastal regions, where coconuts are abundant. The candy is typically made with freshly grated coconut, which gives it a rich and authentic flavor. Traditionally, cocadas were made by hand and sold by street vendors in small paper cups or wrapped in banana leaves.
Today, cocadas continue to be a staple dessert in Guatemalan cuisine, and they are enjoyed by people of all ages. They are often served at celebrations such as weddings, baptisms, and other special occasions.
What are the ingredients for making cocadas?
There are a few types of cocadas in Guatemala. Cocadas reales are soft coconut candy while this cocadas recipe creates a sweet coconut flavored, chewy textured cookie like treat. To make Guatemalan cocadas you just need a few ingredients:
- Flour
- Coconut. You can use sweetened or unsweetened shredded coconut
- Eggs
- Condensed milk. Using condensed milk instead of sugar gives the cicadas their signature chewy interior texture and slightly crunchy golden exterior.
Easy cocadas recipe
If you’re looking to make Guatemalan cocadas at home, here’s a cocadas recipe that is sure to please your taste buds. And with only 4 ingredients that you probably already have in your pantry this is the perfect Guatemalan recipe to make when you’re feeling nostalgic and want to bring back those childhood memories!
Ingredients:
- 5 cups shredded coconut
- 1 cup flour
- 1 cup of sweetened condensed milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, combine 2 tablespoons of water, flour, and egg. Mix until you have a smooth and homogeneous batter.
- Add the shredded coconut, sweetened condensed milk, and vanilla extract to the mixing bowl. Continue mixing until all ingredients are fully incorporated.
- Flour a flat surface and turn out the batter onto it. Divide the batter into small portions and roll each portion into a ball.
- Preheat your oven to 375°F. Cover a baking sheet in parchment paper.
- Place the cocada balls onto the parchment paper and bake for 20 minutes or until they are golden brown.
- Remove the cocadas from the oven and let them cool to room temperature. Serve on a flat plate with a cup of hot coffee and milk.
This recipe should make around 15 moderate-sized cocadas. You can adjust the amount of vanilla extract and sweetened condensed milk to suit your taste preferences. Buen provecho!
Tips for making cocadas
- Don’t place the cocadas too close together to prevent them from getting stuck to each other.
- Make sure you check them while baking as these little cookies can go from golden brown to burned in a matter of minutes.
- Use parchment paper to prevent them from sticking to the cookie sheet. Using butter on the cookie sheet will result in the bottom of the cocadas burning a bit.
Cocadas recipe variations
There are lots of variations on the cocada recipes. Some cocada recipes use sugar instead of condensed milk and others are more similar to coconut macaroons and use more eggs. Like any other traditional Guatemalan food each family usually has their slight variations on their recipe and this recipe is meant to serve as a base for you to find that cocada recipe that you remember from your childhood if you grew up in Guatemala or that new favorite coconut cookie recipe.
I sometimes like to add some lime or orange zest or cinnamon to the cocadas to give them a slightly different flavor. Feel free to experiment a little so you can create your own family recipe for these delicious coconut cookies! Enjoy them with a cold glass of aguad de tamarindo or horchata.
Guatemalan Cocadas Recipe: Coconut Cookies
Ingredients
- 5 cups shredded coconut
- 1 cup flour
- 1 cup of sweetened condensed milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 2 tablespoons of water, flour, and egg. Mix until you have a smooth and homogeneous batter.
- Add the shredded coconut, sweetened condensed milk, and vanilla extract to the mixing bowl. Continue mixing until all ingredients are fully incorporated.
- Flour a flat surface and turn out the batter onto it. Divide the batter into small portions and roll each portion into a ball.
Preheat your oven to 375°F. Cover a baking sheet in parchment paper. - Place the cocada balls onto the parchment paper and bake for 20 minutes or until they are golden brown.
- Remove the cocadas from the oven and let them cool to room temperature. Serve on a flat plate with a cup of hot coffee and milk.
Other Guatemalan desserts you are sure to love!
Bocado de Reina
Bocado de Reina is a delicious Guatemalan cake made with leftover bread. It is remarkably similar to bread pudding but has more of a cake consistency. It is an amazingly easy and quick dessert that goes great with any meal!
Platanitos Fritos
Platanitos fritos or platanos maduros fritos as they are also known is probably one of the easiest Guatemlan recipes. This delicious Guatemalan dessert can be made in just minutes!
Chiquiadores
Guatemalan chiquiadores are a type of sweet bread or “pan dulce” that is popular in Guatemalan cuisine. This Guatemalan dessert is known for their crunchy texture and flat shape, which distinguishes them from other types of sweet bread.
Torrejas
Torrejas is a traditional Guatemalan dessert that is very popular at town fairs. Similar to stuffed french toast, torrejas are common in many Latin American countries, and every country makes them a little different.
Buñuelos
Buñuelos are bits of fried wheat-based dough, crisp on the outside and soft on the inside. Throughout Latin America, there are different versions of buñuelos; they can be round, flat, or even twisted strips of dough. In Guatemala, the buñuelos are covered in powdered sugar and served in a light syrup with a hint of anise.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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