Coconut candy, also known as cocadas, a popular treat in Latin America, has a special place in Mexican homes and celebrations. Created in the 1800s originally just with grated coconut and sugar, this traditional dish has evolved with time, with some variations adding vibrant colors, fruits, nuts, spices, or using sweetened condensed milk instead of sugar. This dairy and gluten-free version has just four basic ingredients, making it not only affordable but easy to make with what you may have on hand. Let’s look at how to make them!
Ingredients Needed for Mexican Coconut Candy
3 egg whites (large)
¼ cup light brown granulated sugar
¼ cup white granulated sugar
3 cups unsweetened shredded coconut
Equipment You’ll Need
Mixing bowl
Whisk
Silicone spatula
Baking sheet
Parchment paper
Soup spoon or small cookie scoop
Step-by-Step Instructions for Making Mexican Coconut Candy
Step 1: Preheat oven to 350°F. Line the baking sheet with parchment paper.
Step 2: In a medium stainless steel bowl, combine egg whites, light brown granulated sugar, and white granulated sugar. Whisk to combine, but don’t get too much air in the mixture.
Step 3: Add shredded coconut and gently fold in.
Step 4: Scoop mix onto your baking sheet with the soup spoon or cookie scoop.
Step 5: Bake for 15 mins or until golden on the top and the sides. Cool for around 30 mins before serving.
Tips for Perfect Mexican Coconut Candy
The main tip: don’t over whisk the egg whites! Incorporation too much air into the cocadas may cause the candy to turn into something that is a bit more meringue like.
If you want a super sweet version, mix coconut with sweetened condensed milk and bake. I prefer the version I made because it’s not too in your face with sugar, but each to their own.
Variations and Add-Ins for Mexican Coconut Candy
You can do a lot with these. Shape them different ways, add food coloring for a bit of fun and to make them more eye-catching, or throw in fruits, nuts, and spices to the mix. I even saw some online dipped in chocolate ganache, which looked super yum!
How to Store Mexican Coconut Candy
After cooling the items completely, store them in an airtight container with layers separated by parchment paper to avoid sticking. You can keep them at room temperature for two to three days or in the fridge for up to a week. If you want to freeze them, follow the same packaging method as for refrigeration. They can be stored in the freezer for up to two months. Remember to thaw them in the fridge before serving.
Watch the Video Version Here:
Related Recipes:
Cranberry orange coconut candy
FAQs
Authentic Mexican coconut candy can be found at specialty food stores, Mexican grocery stores, and online retailers that specialize in Mexican sweets. You can also find them at local markets and festivals where Mexican foods are sold.
There are several variations of Mexican coconut candy, some of them are:
Traditional: Made with just coconut, egg and sugar.
Cocada de Leche: Includes condensed milk.
Colorful Cocada: Features different colors (often pink, white, and green).
Cocada with Nuts and Dried Fruits: Adds texture and flavor with ingredients like almonds, raisins, or other nuts and fruits.
Yes, you can make vegan Mexican coconut candy by using just coconut mixed with coconut-based sweetened condensed milk!
Easy Mexican Coconut Candy Recipe (Dairy and Gluten-Free!)
Ingredients
3 egg whites (large)
1/4 cup light brown granulated sugar
1/4 cup white granulated sugar
3 cups unsweetened shredded coconut
Instructions
Step 1: Preheat oven to 350°F. Line the baking sheet with parchment paper.
Step 2: In a medium stainless steel bowl, combine egg whites, light brown granulated sugar, and white granulated sugar. Whisk to combine, but don’t get too much air in the mixture.
Step 3: Add shredded coconut and gently fold in.
Step 4: Scoop mix onto your baking sheet with the soup spoon or cookie scoop.
Step 5: Bake for 15 mins or until golden on the top and the sides. Cool for around 30 mins before serving.
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