Cocadas (Coconut Macaroons)

Author Art Rodriguez


  • 4 cups shredded sweetened dried coconut
  • ½ cup sweetened condensed milk
  • 1/3 cup dulce de leche
  • 1 tbsp. corn starch
  • 2 egg whites extra-large eggs
  • 1 tsp. vanilla
  • Pinch of salt
  • non-stick spray


  1. In a large mixing bowl, combine all the ingredients until fully incorporated. Chill in your refrigerator for about 30 minutes. Meanwhile preheat your oven to 350°F.

  2. 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.

  3. Bake for 30-35 minutes, rotating half-way through baking. Allow to cool completely. Store in an air tight container.