Peruvian Cocadas

Method7 steps · about 2 hr 15 min

1. 1

   Step 1: Preheat the oven to 100°C/about 212°F. Line a baking tray with baking parchment.

2. 2

   Step 2: In a mixing bowl, place the grated coconut (3 ½ cups), condensed milk (1 can) and vanilla essence (1 tsp). Stir well with a fork, until the coconut is completely moistened with the condensed milk. Reserve.

   Uses 3 ½ cups fresh grated coconut (approx 250 g) · 1 can of condensed milk (360 ml) · 1 tsp vanilla essence

3. 3

   Step 3: Then, in an electric mixer, beat the egg white (1) until stiff. When peaks form, add the sugar (¼ cup), and continue beating until the sugar is completely dissolved.

   Uses 1 egg white (at room temperature) · ¼ cup sugar (45 g.)

4. 4

   Step 4: Gently fold the coconut and condensed-milk mixture into the whipped sweetened egg white until evenly combined.

   Uses 3½ cups grated coconut mixed with condensed milk and vanilla · egg white whipped stiff with ¼ cup sugar

5. 5

   Step 5: Using a small scoop, place batter balls on the baking sheet. Cocadas are usually a little misshapen, and they flatten a bit during cooking, so don't worry.

   Uses coconut mixture folded with sweetened whipped egg white

6. 6

   Step 6: Bake at 100°C for 1 hour, until the cookies are set and lightly coloured.

   Bake cocadas · 60 minUses small scoops of coconut batter on parchment-lined tray

7. 7

   Step 7: Turn off the oven and leave the cookies inside for 1 hour to cool. Remove the tray, carefully lift off the cooled cookies and store in a clean dry container at room temperature.

   Cool cocadas in switched-off oven 1 hour · 60 minUses coconut cookies baked 1 hour at 100°C