Cocadas ( Mexican Coconut Candy)

Cocadas are chewy, sweet coconut heavenly treats, traditional coconut candy, or confectionery found in many parts of Latin America.

Cocadas made with Dulce de Leche condensed milk

Cocadas (Coconut Bark) are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, Dominican Republic, Mexico, and Venezuela. They are oven-baked but are served at room temperature to provide their chewy and soft texture. These coconut-based candies are simple to make, and you can store them in the fridge for up to two weeks to enjoy.

Cocadas made with sweetened condensed milk

3-Ingredients for Cocadas

  • Coconut - I use shredded coconut not flaked. Flaked coconut is wider and flatter.
  • Sweetened condensed milk, or Dulce de Leche - Both are delicious. Dulce de Leche will produce a darker creamy cocada. 
  • Macadamia Nuts - Traditionally macadamia nuts are used for cocadas, but I have substituted sliced almonds or chopped pecans instead of macadamia nuts.

  • Easy to Make Cocadas
    • Place shredded coconut, sweetened condensed milk, and nuts (optional) in a bowl
    • Mix coconut, dulce de leche, condensed milk, and nuts in a large bowl.
    • Using a 1-1/2 tbsp cookie scoop, drop onto a parchment-lined cookie sheet about 1-inch apart

    • Watching closely, bake for 15 to 17 minutes. Remove from oven and allow to cool on a wire rack.


    Store Cocadas in an airtight container in the refrigerator, good for up to 2 weeks.

    Variations to Cocadas

    • Add 1/4 tsp of ground cinnamon to mix.
    • Add 1/4 tsp of almond or vanilla extract to the mixture.
    • Add  1/4 cup of mini chocolate chips to the mixture 


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