Although cocadas vary greatly from country to country the Mexican version resembles a macaroon. Flakes and flakes of coconut are mixed with condensed milk to form airy poufs of sugary sweetness that then get baked. The end result is a concoction with a crunchy outside and a soft, chewy gooey center. Yum.
So for this version I decided to nix the traditional condensed milk and use a vegan version making the dish dairy free. If you want to go nut free as well, to skip the walnuts as they are totally optional. Trust me the vegan version is just as sweet, just as gooey, just as coconutty and just as delicious as the traditional version.
WHAT YOU NEED:
– 1 ½ cup of shredded coconut;
– 1 ¼ tablespoons of corn starch;
– ½ teaspoon of cinnamon;
– generous pinch of salt;
– ¼ cup of walnuts, chopped
– ½ cup of vegan condensed milk;
WHAT YOU DO:
Preheat oven to 375 degrees. Meanwhile in a medium mixing bowl combine all the ingredients minus the condensed milk.
Stir thoroughly making sure to break up any clumps of coconut. Pour in the condensed milk and stir to coat evenly.
Cover cookie sheet with either parchment paper or a silicon mat. Using two tablespoons drop rounded mounds onto the cookie sheet making sure to leave them at least 1 inch apart.
Place in oven and cook for 10-15 minutes or until golden brown (I like them more on the lightly browned side of the color spectrum so I pull them out around the 10 minute mark). Let cool completely before removing. Leftovers (if there any) can be stored for a few days.