Oh sweet chewy goodness Cocadas you are delicious! Living close to the border my family often visited our family who still lived in Mexico on the weekends. After our visit we would dread our trip back home. The endless lines of cars, one behind another awaiting their turn to pass the border back into the US. The line moved so slowly it seemed like an eternity for us kids. Thank goodness for the street vendors who sold their goods to the cars waiting their turn to cross the border. The street vendors offered a supply of tempting treats such as fruit cups, aguas frescas, chips, soda and dulces (candies). I would immediately look for the dyed bright pink cicadas and asked, beg papi to buy me a one, lucky me he always did. They were so good.
Similar to the American coconut macaroon cocadas are delicious. Baked until golden in color they maintain their chewy texture. Diced fruit or nuts are can be added to the batter and during the holidays food coloring is added to the shredded coconut to give them a burst of color.
Cocadas are easy to make, but be warned they are addicting. I have made several batches since sharing my recipe. .
Cocadas
Ingredients
1 1/4 cups Sugar
2 cups shredded coconut
1/4 cup all-purpose flour
4 egg whites
1/2 teaspoon salt
1 tablespoon Light Brown Sugar
1 teaspoon vanilla extract
Directions
In a large non-stick skillet combine all ingredients and mix well. Place skillet over medium-low heat and stir until sugar has dissolved completely and mixture is thick and golden brown, about 10 minutes.
Remove from heat, transfer to a heat-resistant bowl and allow to cool for 10 minutes. After 10 minutes place in fridge for 20 minutes.
Preheat oven to 350 degrees and line two baking sheet with parchment paper.
Drop cocada batter by the spoonful onto prepared baking sheets and shape with damp fingers.
Bake for 15 minutes. Allow to cool on baking sheet.
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