The Bolivian Cocadas recipe is a traditional coconut dessert widely enjoyed in Bolivia and across Latin America. These sweet, chewy coconut balls offer a simple yet delicious way to experience Bolivian flavors right in your kitchen. The Bolivian Cocadas recipe combines shredded coconut, sugar, eggs, and condensed milk to create a sticky dough that bakes into golden, flavorful treats.
We’ve gathered this recipe through our travels and the people we’ve met, making it a perfect choice for anyone who loves coconut macaroons or wants to try an authentic Bolivian dessert. The process is straightforward, and the ingredients are easy to find, making it a great option for a homemade coconut candy that can be customized with nuts, dried fruit, or spices.
Making the Bolivian Cocadas recipe is also a way to connect with Bolivian food culture, where these coconut candies are enjoyed as snacks or desserts. Whether you’re new to Bolivian desserts or a fan of coconut treats, this recipe offers a reliable and tasty introduction to a classic favorite.
Bolivian Cocadas Recipe Key Takeways
- Bolivian Cocadas are easy to make with simple, common ingredients.
- The recipe yields sweet, chewy coconut balls that bake quickly.
- These treats reflect traditional Bolivian flavors and can be customized.
Bolivian Cocadas Recipe Ingredients
Servings: 8
Prep: 5 Minutes
Cooking Time: 20 Minutes
2 1/2 cups coconut, (about 7 oz) shredded or desiccated coconut
1 cup sweetened condensed milk
1 egg, large
1 tsp vanilla extract, or vanilla essence
1/4 tsp almond essence
1/3 cup almonds, chopped
1 tbsp cocoa powder, (optional, for a chocolate twist)
Butter or cooking spray for greasing the baking sheet
Extra coconut flakes for sprinkling on top (optional)
Dulce de leche for filling or drizzling (optional)
For our Bolivian Cocadas recipe, we use simple ingredients that are easy to find. The main ingredient is shredded coconut or desiccated coconut, which gives the treat its rich coconut flavor.
We add sweetened condensed milk to bind the mixture and add sweetness. A whole egg helps hold everything together, while vanilla essence or vanilla extract adds a warm, subtle aroma.
Sometimes, we include extra ingredients like a pinch of almond essence or a handful of chopped almonds for extra flavor and texture. You can also add a bit of cocoa powder for a chocolate twist if you want to try a variation.
Our recipe makes about 8 servings. Each serving is a small coconut ball or biscuit, perfect as a snack or dessert.
The prep time is only around 5 minutes. This includes mixing all the ingredients together.
Then, the cooking time is about 20 minutes in the oven at 180°C (160°C fan). The cocadas bake until they turn golden brown.
Optional ingredients like coconut flakes may be sprinkled on top before baking to add crunch. Some recipes also use dulce de leche as a filling or drizzle for extra sweetness.
Bolivian Cocadas Recipe Cooking Instructions
First, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix the shredded coconut, sweetened condensed milk, and one whole egg in a bowl. We use the whole egg for a moist texture, but some folks use just egg whites or skip eggs entirely.
Use a cookie scoop or spoon to shape small mounds of the mixture. Place them evenly spaced on the baking sheet so they’ve got room to spread a bit while baking.
Bake the cocadas for about 15 to 20 minutes until the edges get golden brown. Keep an eye on them—ovens can be unpredictable, and these can go from golden to burnt pretty fast.
Let the cocadas cool on the baking sheet for a few minutes after baking. They’ll firm up a bit before you move them to a wire rack.
Baking on a sheet helps everything cook evenly. The straightforward ingredients make this one of those recipes we love to share from our travels.
Bolivian Cocadas Recipe
Ingredients
- 2 1/2 cups coconut (about 7 oz) shredded or desiccated coconut
- 1 cup sweetened condensed milk
- 1 egg large
- 1 tsp vanilla extract or vanilla essence
- 1/4 tsp almond essence
- 1/3 cup almonds chopped
- 1 tbsp cocoa powder (optional, for a chocolate twist)
- Butter or cooking spray for greasing the baking sheet
- Extra coconut flakes for sprinkling on top optional
- Dulce de leche for filling or drizzling optional
Instructions
- First, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the shredded coconut, sweetened condensed milk, and one whole egg in a bowl. We use the whole egg for a moist texture, but some folks use just egg whites or skip eggs entirely.
- Use a cookie scoop or spoon to shape small mounds of the mixture. Place them evenly spaced on the baking sheet so they’ve got room to spread a bit while baking.
- Bake the cocadas for about 15 to 20 minutes until the edges get golden brown. Keep an eye on them—ovens can be unpredictable, and these can go from golden to burnt pretty fast.
- Let the cocadas cool on the baking sheet for a few minutes after baking. They’ll firm up a bit before you move them to a wire rack.
- Baking on a sheet helps everything cook evenly. The straightforward ingredients make this one of those recipes we love to share from our travels.
Nutrition
Cooking Tips
When we make Bolivian cocadas, we almost always reach for fresh shredded coconut—the flavor and texture just hit differently. If the mixture feels like it’s sticking to everything, just toss in a little more shredded coconut to firm things up.
We try not to overmix. If you go too hard, the cocadas end up dense instead of that perfect soft, chewy bite. Letting the batter rest for a few minutes before baking seems to help the flavors settle in, though honestly, sometimes we skip this if we’re in a rush.
Baking at a moderate temp—around 325°F (163°C)—usually gets us that golden finish without drying out the candies. Still, it’s worth watching them closely; overbaked cocadas get tough real quick.
Want to mix things up? Dried fruit is a nice touch, and it adds a bit of fiber and potassium. Not a bad deal for a dessert.
Cocadas have a decent amount of protein and calcium, thanks to the eggs and coconut. Just be aware there’s some cholesterol and saturated fat from the eggs and condensed milk. Sodium’s usually low unless you go wild with extras like almond essence.
They’re sweet, but not over-the-top. If you’re looking to dial back the sugar, try using a little less condensed milk or bump up the coconut. The texture holds up, and you don’t lose that classic vibe.
Bolivian Cocadas Recipe Frequently Asked Questions
Bolivian Cocadas require simple, fresh ingredients and careful baking to get the right texture and flavor. The recipe uses common kitchen staples, but small details can change the final result. We explain key steps and variations to help you make authentic cocadas at home.
What ingredients are needed to make authentic an Bolivian Cocadas Recipe?
You need shredded coconut, sweetened condensed milk, one egg, and almond essence or vanilla. Fresh shredded coconut is preferred over dry for better taste and texture. Butter or cooking spray is used to prepare the baking sheet.
How long does it take to prepare and cook the Bolivian Cocadas Recipe?
Mixing the ingredients takes just a few minutes. Baking usually lasts about 25 minutes at 325°F (163°C) until the cocadas turn golden and firm.
Are there any specific cooking techniques used in Bolivian Cocadas recipe?
Yes, mixing the ingredients evenly and letting the dough rest briefly before shaping is important. Baking at a medium oven temperature helps achieve a dry but smooth texture without burning.
Can a Bolivian Cocadas recipe be made with alternative sweeteners?
Traditional Bolivian Cocadas Recipes use sweetened condensed milk for sweetness and binding. Alternatives can be tried but may change the texture and final taste significantly.
What is the difference between the Bolivian Cocadas recipe and other South American Cocadas recipes?
Bolivian Cocadas Recipes tend to be firm and cookie-like, while other countries may make them softer or more like flan. Ingredient ratios and baking time vary by region.
How is the Bolivian Cocadas Recipe traditionally served?
People usually serve the Bolivian Cocadas Recipe as a snack or dessert, and honestly, they’re just perfect with a cup of tea or coffee. Folks eat cocadas at room temperature, and sometimes you’ll find them wrapped up like little candies—easy to share or sneak into your bag for later.