Dessert: Mexico – Veracruz (Gulf Coast Mexico) – Cocadas (Coconut Candies)

Serving Size: 20

Approximate Time

Prep 15 min

Cook 18 min

Additional 10 min

Total 45 min

Ingredients

- 3 1/2 cups (300 g) freshly grated coconut (from about 1 medium coconut)
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (6 g) finely grated lime zest (about 1–2 limes)
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) fine salt
- 1 tbsp (15 g) unsalted butter, melted (for greasing or brushing)
- Optional: 1/4 cup (20 g) toasted shredded coconut for sprinkling

Instructions

Short Description:
Small, chewy-sweet coconut confections made with freshly grated coconut and sweetened condensed milk, brightened with lime zest for a characteristic Veracruz touch.

Regional Notes:
This Veracruz version highlights freshly grated coconut combined with both sugar and sweetened condensed milk for a chewy, slightly caramelized texture. The addition of lime zest is common on the Gulf Coast and gives the cocadas a bright citrus note that distinguishes them from drier or solely sugar-based versions elsewhere.

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease with a little of the melted butter.
2. In a large bowl combine the grated coconut, sweetened condensed milk, granulated sugar, lime zest, vanilla extract, and salt. Stir until the mixture is evenly combined and sticky.
3. Using a tablespoon or a small cookie scoop, portion heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. You should get about 20 cocadas.
4. Lightly brush the tops of each mound with a little melted butter to help browning.
5. Bake in the preheated oven 15–18 minutes, rotating the sheet once, until edges are lightly golden and the tops are set but still slightly soft in the center.
6. If using, sprinkle toasted shredded coconut over the cocadas in the last 2 minutes of baking or immediately after removing from the oven so it adheres.
7. Let the cocadas cool on the baking sheet 10 minutes to firm up, then transfer to a wire rack to cool completely. They will become chewier as they cool.
8. No-bake alternative: spoon the mixture onto a parchment-lined tray and chill in the refrigerator 1.5–2 hours until firm instead of baking.
9. Store cooled cocadas in an airtight container at room temperature for 2–3 days or refrigerated up to 1 week. Bring to room temperature briefly before serving if chilled.