- 2½ cups unsweetened dried coconut, grated
- ¾ cup sugar
- 5 egg whites
- 1 can sweetened condensed milk
- ½ cup manjarblanco or dulce de leche (optional)
- ½ cup fudge or Nutella (optional)
- Preheat the oven to 350°F
- Combine dried coconut, sugar and egg whites in a small saucepan and cook over low heat, stirring for 7 minutes.
- Using a spoon form small balls (about one tablespoon each), and place on a greased 15 x 10 inch baking sheet.
- Bake for 15 - 20 minutes or until lightly golden. Take out of the oven and cool on cooling racks.
- Fill them with manjarblanco, dulce de leche, fudge or Nutella (optional). For the manjarblanco (optional):
- While the macaroons are in the oven, cook the condensed milk in a small pan over medium heat for about 15 minutes, stirring constantly.
- Don't let it brown too much or become too hard.
Coconut macaroons, called cocadas in Peru, are one of the favorite sweets along the coast of our country. Like alfajores, cocadas are enjoyed at any time of the day and in any occasion. There are many varieties of cocadas, from big ones, to tiny ones, and sometimes they are filled with manjarblanco (Peruvian dulce de leche), like a sandwich.
Completed with marjarblanco and Nutella filling.
Recipe was originally published by Peru Delights.