Cocadas - Coconut Macaroons With Dulce de Leche and Chocolate

Chocolate Dipped Coconut Cocadas Marian Blazes
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
479 Calories
31g Fat
41g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 479
% Daily Value*
Total Fat 31g 40%
Saturated Fat 23g 115%
Cholesterol 10mg 3%
Sodium 67mg 3%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 25%
Protein 7g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cocadas are sweet coconut cookies - a South American version of a coconut macaroon. Cocadas are typically molded into a dome shape and vary from bite size to quite large. They are crisp on the outside, and soft and chewy on the inside. You can use sweetened or unsweetened dried coconut to make these cookies, depending on your preference.

These chocolate-dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch-caramel flavor. If you would rather make them without the dulce de leche, simply leave it out and add some extra condensed milk until the coconut mixture sticks together well enough to mold into the desired shape.

Cocadas are easy and fun to make - children will enjoy helping to shape them. Store cookies in an airtight container for up to a week. Freeze cookies for up to 1 month. 


  • 1/2 cup condensed milk
  • 1 tablespoon cornstarch
  • 2 egg whites
  • 1 teaspoon vanilla
  • 4 cups shredded sweetened dried coconut
  • 1/3 cup dulce de leche, homemade or purchased
  • 1 cup chopped chocolate or chocolate chips
  • 1 tablespoon vegetable shortening

Steps to Make It

  1. Preheat the oven to 350 degrees.

  2. In a large bowl, whisk the condensed milk, cornstarch, vanilla, and egg whites together. Stir in the coconut.

  3. Microwave the dulce de leche for a few seconds if it is cold until it has softened and can be stirred easily.

  4. Mix the dulce de leche into the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Chill the mixture for about 30 minutes.

  5. Make golf ball size balls of the coconut mixture with 2 spoons or an ice cream scoop (or with the palms of your hands) and place them onto a baking sheet lined with parchement or wax paper. Dampen your hands or the spoons to help prevent sticking.

  6. Bake the cocadas for about 20 to 25 minutes, depending on size, or until they are just starting to turn golden brown. 

  7. Place the chocolate and vegetable shortening in a heat proof bowl, and place the bowl over a pot of gently simmering water. Stir until chocolate is melted.

  8. Dip each cocada into the chocolate to coat the bottom of the cookie, then return it to the baking sheet. Chill until chocolate is set.

  9. Store cocodas in an airtight container for up to one week, or freeze them for up to one month.