Cocadas (Mexican Coconut Macaroons)
Why this recipe works
- Chewy centre: Cooking the condensed milk and sugar first creates a sticky binder that helps the coconut hold together without drying out.
- Balanced sweetness: Lime zest and juice add a clean citrus note that keeps the condensed milk from tasting overly heavy.
- Keeps well: The finished cocadas firm as they cool and store neatly, making them practical for preparing ahead.
Get the most out of this recipe
Ingredient notes
- Use desiccated coconut: Desiccated coconut absorbs the condensed milk mixture well and helps the mounds keep their shape.
- Adjust the lime carefully: A little extra lime juice can loosen a dry mixture, but add it gradually so the cocadas do not become too wet to shape.
Texture tips
- Keep the heat moderate: Stir the condensed milk mixture constantly and avoid a hard boil, which can make the texture grainy or cause it to catch.
- Let loose mixture rest: If the coconut mixture feels too soft to mound, a short rest allows the coconut to absorb more moisture and firm up.
Timing notes
- Cool before moving: The cocadas are delicate straight from the oven; leaving them on the tray first helps them set before transferring to a rack.
- Best once fully set: They reach their best texture after cooling completely, with firm edges and a chewy middle.
Make-ahead tips
- Store airtight: Keep the cooled cocadas in an airtight container at room temperature or in the fridge, depending on when you plan to serve them.
- Freeze after baking: Freeze the baked cocadas in a sealed container, then defrost at room temperature before serving.
- Refresh gently: For a warm finish after freezing, refresh briefly in a 160°C (320°F) oven.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F) and line a baking tray with a baking mat. Finely zest the lime, then juice it.
- In a saucepan over medium heat, stir together the sweetened condensed milk, caster sugar, fine sea salt, lime zest and 1 tbsp lime juice. Cook for 5 to 7 minutes, stirring constantly, until the mixture looks glossy and slightly thickened.
- Tip the hot mixture into a mixing bowl and leave for 5 minutes so it cools slightly. Whisk in the egg and vanilla extract until smooth.
- Stir in the desiccated coconut until evenly coated and the mixture holds together when pressed. If it feels dry, add another 1 to 2 tsp lime juice; if it feels loose, rest it for 5 minutes to firm up.
- Scoop and shape the mixture into 16 small mounds on the tray, leaving a little space between each. Bake for 14 to 18 minutes until lightly golden at the edges.
- Leave the cocadas on the tray for 10 minutes to set, then transfer to a rack to cool completely. They will firm up as they cool while staying chewy in the middle.
Recipe notes
Tips
- Keep the heat moderate when cooking the condensed milk mixture; if it boils hard it can catch and turn grainy.
- For neat mounds, lightly dampen your hands before shaping so the coconut mixture does not stick.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised egg.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Lime with lemon for a softer citrus note.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze in a sealed container for up to 2 months; defrost at room temperature, then refresh in a 160°C (320°F) oven for 3 to 5 minutes if you like them warm.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 16 pieces
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Nieuwjaarsrolletjes (Dutch New Year’s Wafer Rolls)
Crisp Dutch wafer rolls flavoured with butter and vanilla
Melomakarona (Greek Honey Christmas Biscuits)
Greek honey-soaked biscuits with orange, spices and walnuts
Air Fryer Peanut Butter Cookies
Air fryer peanut butter cookies with tender centres and set edges.
Mantecados (Spanish Holiday Shortbread Biscuits)
Tender shortbread biscuits with cinnamon, vanilla and icing sugar
Chocolate Chip Skillet Cookie
Giant skillet cookie with dark chocolate chips and vanilla
Saint-Nicolas Cookies (Belgian Spiced Biscuits)
Crisp Belgian spiced biscuits with warm baking spices
Bua Loy (Sweet Rice Dumplings in Coconut Milk)
Thai rice dumplings served in warm pandan coconut milk
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Air Fryer Blueberry Pie
Air fryer blueberry pie with lemon and cornflour-thickened filling.
Gelatina de Leche (Mexican Vanilla Milk Jelly)
Vanilla milk jelly set with gelatine and chilled until firm
Thai Mango Sticky Rice Dessert Platter
Thai mango sticky rice platter with coconut sauce
Vegan Chocolate Avocado Mousse
Vegan chocolate mousse blended with avocado, cocoa and maple syrup
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
Bánh Flan (Vietnamese Caramel Custard)
Silky baked caramel custard made with eggs, milk and condensed milk
Coconut Sweets with Condensed Milk, Vanilla and Lime Zest
Chewy coconut sweets with vanilla and lime zest
Pudim Flan (Portuguese Caramel Flan)
Baked caramel flan chilled and unmoulded with caramel sauce
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Holiday Flan (Festive Caramel Custard)
Silky baked flan with caramel, vanilla, and sweet milks.
You might also like
Skillet Cornbread-Topped Tamale Pie
Skillet tamale pie with beef, beans and cornbread topping
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers marinated with coconut milk and fish sauce
Poulet au Vinaigre (French Chicken in Vinegar Sauce)
Chicken braised with shallots in a tangy vinegar sauce
Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Tuscan T-bone steak, seared and simply seasoned
Risotto al Limone e Gamberi (Lemon and Prawn Risotto)
Creamy lemon risotto with prawns and parmesan
Tết Spring Roll Platter (Vietnamese Fried Rolls with Herbs and Nước Chấm)
Vietnamese fried spring rolls with herbs, lettuce and nước chấm
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
