Traditional Mexican Cocadas Bark Squares


  • 14 ounces sweetened shredded coconut, (1 package)
  • 14 ounce can sweetened condensed milk
  • 6 large egg yolks, at room temperature


  1. Preheat the oven to 350°F.
  2. In a large bowl, stir together coconut, room temperature egg yolks and sweetened condensed milk until well-combined.
  3. Coat 8x8 pyrex pan with non-stick spray.
  4. Spread coconut mixture evenly.
  5. Bake for 12-15 minutes, or until the edges are golden brown.
  6. Cool completely and cut into squares and serve.

Mexican Cocadas are some of my favorite holiday desserts. Most, well maybe every Latin American country have a similar type of dish that uses the same ingredients only made in a different shapes and sizes. If you are looking for an easy way to share your favorite treat and have limited time, try our alternative recipe that uses a baking pan instead of individual cookies or candies.

My second favorite Cocada is this delicious dish that include Nutella and this recipe is shared from Peru Delights.




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