My take on classic Mexican cocadas, aka coconut candies. Only 3 ingredients for these chewy, sweet coconut heaven, perfect Cinco de Mayo treat!
Total Time
20min
4.5
2 Ratings
Author: Sweet and Savory by Shinee
Servings:
6
Ingredients
•
5
cups
Sweetened Shredded Coconut
•
1/2
cup
Dulce de Leche
•
1/3
cup
Chopped
Macadamia Nuts
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In a large bowl, mix together Sweetened Shredded Coconut (5 cups) with Dulce de Leche (1/2 cup) until well combined.
3.
Coarsely chop Macadamia Nuts (1/3 cup) and mix them in with the coconut mixture.
4.
Lightly spray mini muffin pan with Nonstick Cooking Spray (as needed). Divide the coconut mixture into 24 mini cups packing them down tightly. Bake for 8-10 minutes, or until the edges are nicely browned.
5.
Cool completely before removing from the pan.
Nutrition Per Serving
CALORIES
455
FAT
27.4 g
PROTEIN
1.2 g
CARBS
49.4 g
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