A few weeks back, fabulous food bloggers banded together, creaming, mixing, baking, and frosting their baked goods for Share Our Strength: No Kid Hungry campaign. In one of the richest countries in the world, one in five children faces hunger. Visit http://nokidhungry.org/ to take the pledge and add your voice to the national movement of people committed to ending childhood hunger in America by 2015. The site suggests ways you can help spread the word and will show you how to take action in your community.
For the bake sale LatinoFoodie made dozens of Cocadas, or Coconut Macaroons, with a kiss of dulce de leche. With sweet coconut, sweetened condensed milk from La Lechera, and sweet dulce de leche, our cocadas are definitely a sweet treat. These are super easy to make; essentially it’s dump and stir. For an added touch, dip the bottoms in a little bit of chocolate and allow to dry.
|Cocadas (Coconut Macaroons)|
- 4 cups shredded sweetened dried coconut
- ½ cup Carnation sweetened condensed milk
- 1/3 cup La Lechera dulce de leche
- 1 tbsp. corn starch
- 2 egg whites, extra-large eggs
- 1 tsp. vanilla
- Pinch of salt
- Non-stick spray
- In a large mixing bowl, combine all the ingredients until fully incorporated. Chill in your refrigerator for about 30 minutes.
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper and spray lightly with non-stick spray. Roll your coconut mixture into small balls. Stick with 1-2 oz balls. Place them on the prepared cookie sheet, evenly spaced. They don’t spread. If it gets too sticky you can lightly wet your fingertips.
- Bake for 30-35 minutes, rotating half-way through baking. Allow to cool completely. Store in an air tight container.