COCADA

THE RECIPE

• 4 egg whites
• 1 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon honey
• 2 cups shaved coconut (unsweetened)

THE RECIPE (CONTINUED)

• 1 teaspoon vanilla
• 1/4 cup all purpose flour

PREPARATION

• In a medium sized pot, combine all ingredients and mix well
• Cook over medium low heat while constantly stirring
• When the mixture is thick and bubbling, remove from heat
• This should take 12-15 minutes. Be careful not to let it overcook
• When finished, transfer to a bowl and let cool for 10 minutes

PREPARATION (CONTINUED)

• The mixture should be comfortable to touch when forming cookies
• Next, pre-heat oven to 350 degrees
• Cover a baking sheet with a silicone baking mat or parchment paper
• Put small balls of dough about 1 1/4 inch wide on the baking sheet
• Cook 18-20 minutes until the cookies look like they could burn

PREPARATION (CONTINUED)

• Remove from the oven and let cool before serving or storing

WHERE/ WHEN EATEN

ADDITIONAL INFORMATION

• There are hundreds of different recipes for cocada.
• Cocadas could have been created before 1878.
• They are often decorated with chopped or whole almonds.
• People sometimes add fruit to cocadas for more flavors and colors.
• They are served at room temperature so they have a soft, chewy texture.

BIBLIOGRAPHY

• http://en.m.wikipedia.org/wiki/Cocadas
• http://www.quericavida.com/en/recipes/chilean-cocadas/