Coconut macaroons (Cocadas) from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Yildiz100 on February 16, 2019

    I subbed unsweetened coconut for the sweetened so I added a tbsp of brown sugar. Probably more is needed for ideal sweetness but this was still really delicious. Crispy candyish on the outside, soft on the inside. Needed a bit more time in the oven but I had rounded down when converting to Celsius. Next time use 165 and try about 3 tbsp brown sugar. No toping.

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