Coconut, dulce de leche, and pecans add up to a treat worthy for any Cinco de Mayo celebration table.
Watch the video here.
INGREDIENTS
1 ¾ cup (200g) of sweetened coconut flakes
1/3 cup (100g) of dulce de leche.
1/3 cup (50g) of chopped pecans. Feel free to substitute any kind of nut you like here or leave the nuts out entirely.
1 cup (180g) of chocolate
SUPPLIES
A mini muffin pan
Some bowls
A spatula
A couple of spoons
A cutting board
A sheet of SilPat
DIRECTIONS
Set the oven to 350°F (177°C).
Spray a mini muffin pan with cooking spray.
In a large bowl, mix together the coconut flakes, dulce de leche, and nuts until well combined.
Distribute the mixture into the pan, packing it down tightly.
Bake for 10-12 minutes, or until the edges are nicely browned.
Remove them from the oven and let them cool to room temperature.
Carefully remove them from the pan and place them on a lined cutting board.
Melt or temper the chocolate, then dip the bottom of a cocada into the chocolate, let the excess drain, and return it to the cutting board.
Repeat with the remaining Cocadas, then leave them on the counter to set.
