Cocadas (Peruvian-Style Macaroons)
Many years ago, cocadas were a popular confection sold in the streets of every city. The ideal texture is almost crunchy on the outside and chewy on the inside.
Serves: 30Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 5 cups grated, unsweetened, dried coconut
- 1 1⁄4 cups sugar
- 10 egg whites
- In a metal bowl, combine the ingredients. Heat bowl over (not inside) a saucepan of boiling water, stirring the mixture for 7 minutes.
- Preheat the oven to 350°F. With lightly wet hands, form small balls (about 1 tablespoon each) and place on a greased 15-by-10-inch baking sheet. Bake for 15 to 20 minutes or until lightly golden. Take out of the oven and cool on cooling racks. Serve.