Dessert: Mexico – Guerrero, Pacific Coast Mexico – Cocadas (Coconut Candies)

Serving Size: 12

Approximate Time

Prep 20 min

Cook 15 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 3 cups (240 g) freshly grated mature coconut
- 1 cup (200 g) piloncillo, grated or chopped into small pieces
- 1/3 cup (80 ml) water
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp (1.5 g) fine salt
- 1/2 tsp (1.3 g) ground cinnamon
- 1 tsp (5 ml) vanilla extract
- Parchment paper or a lightly greased tray for cooling (no measurement)

Instructions

Short Description:
Soft, chewy coconut confections made from freshly grated coconut cooked in a piloncillo caramel until thick and scoopable, then cooled to form individual candies. They are sweet, fragrant, and carry a warm caramel-cinnamon note.

Regional Notes:
This Guerrero version uses freshly grated mature coconut and piloncillo (unrefined cane sugar) as the sole sweetener, producing a pronounced caramel flavor and moist, slightly rustic texture that distinguishes it from dryer, sugar-only cocadas elsewhere. The recipe highlights coastal availability of fresh coconut and the local preference for piloncillo over refined sugar.

1. Line a baking sheet with parchment paper or lightly grease it; set aside. Have a small cookie scoop or tablespoon ready for portioning.
2. In a medium heavy-bottomed saucepan over medium heat, combine the grated piloncillo and water. Stir until the piloncillo dissolves and the liquid begins to simmer.
3. Add the butter and cinnamon to the saucepan. Cook, stirring frequently, until the mixture comes together into a smooth amber caramel, about 5–8 minutes. Watch carefully so it does not burn.
4. Lower the heat to medium-low and add the freshly grated coconut and salt to the caramel. Stir vigorously to fully combine; the coconut will release some moisture and the mixture will loosen initially.
5. Continue cooking and stirring for 8–12 minutes, until the mixture thickens, darkens slightly, and pulls away from the sides of the pan — it should be moist but hold its shape when pressed between fingers. Remove from heat.
6. Stir in the vanilla extract and mix thoroughly. Taste and adjust salt or cinnamon sparingly if needed.
7. Working quickly but carefully (mixture will be hot), drop rounded tablespoons or use a small cookie scoop to form mounds onto the prepared parchment, spacing them about 1 inch (2.5 cm) apart. Press tops gently to flatten slightly if you prefer a disc shape.
8. Let the cocadas cool at room temperature until firm, about 30–60 minutes. If humidity is high, chilling briefly in the refrigerator (10–15 minutes) will set them faster.
9. Once set, store cocadas in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.