Cocadas – Coconut Sweets


The Cocada is a typical sweet of Spain, Mexico, Colombia, Chile, Panama, Peru, and Argentina. It is made from a mass of coconut and milk that is later baked. They are typical in regional celebrations, such as San Isidro, and in Spain, they are very famous for those that are made in Almazán (Soria) and Barcelona.

Here we explain how to make three different recipes for Cocadas. Enjoy all these options.

Option 1: Cocadas


  • 40 g of wheat flour
  • 2 large egg whites
  • 125g dehydrated coconut
  • 1 yolk of a large egg
  • 140 g of sugar
  • 1 pinch of salt


  1. Preheat the oven to 160ºC.
  2. Separate the egg whites from the yolks and add two egg whites and one yolk to a large bowl.
  3. Add the sugar, and salt and mix well until the dough is sparkling and fluffy.
  4. Add the flour previously sifted, and beat again.
  5. Place the coconut and mix until you get a homogeneous and creamy mass.
  6. Ford an oven tray with plant paper or a silicone mat (or with aluminum foil greased with butter. The thing is that the dough doesn’t stick).
  7. With the help of a spoon, put small portions (the size of a walnut) on the tray, trying to leave enough space to grow in the oven do not stick to each other.
  8. Bake for 15 minutes at 160ºC, on the middle tray with heat from above and below, until golden brown.
  9. When they are dry and roasted on the outside and creamy on the inside, remove them from the oven so that they harden and cool.
  10. Once cold, remove them from the tray and store them in an airtight container so they don’t soften.

Option 2: Coconut Sweets


  • 150g sugar
  • 80 g of mineral water
  • 160g grated coconut
  • 1 egg


  • In a saucepan, bring the sugar to the boil with the water.
  • When it starts to boil, lower the heat add the grated coconut, and stir with a whisk until the dough comes away from the walls..
  • Remove from heat and, when the dough is lukewarm, add the egg white.
  • Stir again and let rest in the refrigerator for 2 hours.
  • Line a baking tray with brown paper or aluminum foil greased with butter.
  • Preheat the oven to 200ºC.
  • Remove the dough from the fridge and form small balls with clean hands. Place the balls on the oven tray.
  • Beat the egg yolk with a few drops of water and paint with it the dough balls.
  • Insert the cooking in the oven for about 12 minutes, until golden brown.
  • Take them out and let them cool before consuming them.

Option 3: Argentinian Cocadas


  • 200g grated coconut
  • 1 kg of milk candy
  • 500g of cookies (ideally soft is to be soft)


  • Mock the cookies until there’s a fine powder.
  • When they’re ground, put them in a bowl and add the milk candy. Mix well until a homogeneous mass forms.
  • When the dough is ready, make small balls with your hands.
  • Place the grated coconut on a flat plate and bounce the balls over the coconut.
  • Put the cooking on a tray and refrigerate for about two hours.

If you’re a coconut lover, you can’t stop trying the cooks. Their incredible flavor will drive you crazy. And all your guests too, don’t hesitate.