Cocadas Recipe (Coconut Macaroons With Dulce de Leche and Chocolate)
These South American coconut macaroons feature a super sweet and crisp exterior with a soft, chewy interior.
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Instructions
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Preheat oven to 350°F.
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In a large bowl, whisk sweetened condensed milk, cornstarch, egg whites, and vanilla, then stir in coconut.
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Soften cold dulce de leche briefly in the microwave, then fold it into the coconut mixture.
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Cover and chill the mixture for 30 minutes.
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Using damp hands, form golf-ball sized mounds (1 ounce each) and place on a lined baking sheet.
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Bake for 18 to 20 minutes until golden, rotating the tray halfway through.
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Let the cocadas cool completely.
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Melt chocolate and vegetable shortening using a double boiler or microwave.
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Dip the bottom of each cocada into the melted chocolate, then chill on the baking sheet until set.
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Store cocadas in an airtight container for up to one week, or freeze for up to one month.