3-Ingredient Cocadas- Mexican Coconut Candies

3-Ingredient Cocadas- Mexican Coconut Candies

Recipe by Maria Vergara


  • ½ cup dulce de leche

  • 5 1/3 cups sweetened coconut flakes

  • 1/3 cup macadamia nuts, chopped


  • Preheat the oven to 350°F. Lightly spray mini muffin pan with cooking spray.
  • In a large bowl, mix together coconut flakes, dulce de leche and macadamia nuts until well combined.
  • Divide the coconut mixture into 24 mini cups packing them down tightly.
  • Bake for 15-18 minutes, or until the edges are nicely browned.
  • Cool completely before removing from the pan.
  • Store the cooled cocadas in an airtight container, at room temperature, for up to 3 days.
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