Recipes

Cocadas

Coconut, dulce de leche, and pecans add up to a treat worthy for any Cinco de Mayo celebration table.

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Coconut, dulce de leche, and pecans add up to a treat worthy for any Cinco de Mayo celebration table.

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.

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