Panamanian cocadas are delightful coconut cookies reminiscent of macaroons. These bite-sized treats are made with sweetened condensed milk instead of eggs, giving them a tender, chewy texture and a naturally sweet flavor. They make a lovely finish to any meal and pair exceptionally well with a rich, aromatic coffee. Served at room temperature, cocadas are simple to prepare and perfect for sharing with friends and family.
When enjoyed as part of an International Cuisine tasting or at home, cocadas highlight the tropical sweetness of shredded coconut. In Panama, they are a common homemade treat found at markets and family gatherings, where the simple ingredient list—coconut, sweetened condensed milk, a touch of starch and extracts—produces a satisfying cookie with minimal effort. Because they brown quickly once they begin to color, watching them in the oven is important to achieve a golden exterior while keeping the interior tender.
If you like macaroons or other coconut-based confections, you will likely appreciate Panamanian cocadas. They are versatile: lightly dusted with powdered sugar for a decorative finish or left plain to let the coconut shine. Their portability and ease of preparation also make them a popular choice for potlucks and packed lunches. The recipe below produces cookies that are sweet, fragrant, and slightly chewy with a pleasant coconut bite.
Panamanian Cocadas (Coconut Cookies)
Dessert
Panamanian
15 minutes
15 minutes
30 minutes
4
602 kcal
Darlene at International Cuisine
Ingredients
- 3 ½ cups shredded coconut (sweetened)
- ¾ cup sweetened condensed milk
- 2 ½ tablespoons corn starch
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 375°F (190°C).
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In a mixing bowl, combine the shredded coconut, sweetened condensed milk, corn starch, almond extract, and vanilla extract. Stir until evenly mixed and let the mixture rest for about 5 minutes to allow the corn starch to hydrate.
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Line a baking sheet with parchment paper. Using a tablespoon, drop heaping rounded spoonfuls of the coconut mixture onto the sheet, spacing them about an inch apart.
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Bake for approximately 15 minutes, watching closely. Remove the cookies when they turn light golden brown; they can brown quickly once they begin to color.
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Let the cocadas cool on a wire rack. They are typically served at room temperature.
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Optional: sprinkle lightly with powdered sugar for a decorative touch. The cookies are delicious plain, showcasing the natural coconut flavor.
Nutrition
Carbohydrates: 73 g |
Protein: 6 g |
Fat: 32 g |
Saturated Fat: 27 g |
Cholesterol: 19 mg |
Sodium: 279 mg |
Potassium: 478 mg |
Fiber: 3 g |
Sugar: 65 g |
Vitamin A: 155 IU |
Vitamin C: 2.1 mg |
Calcium: 175 mg |
Iron: 1.6 mg
Panamanian cocadas are a delightful example of how a few simple ingredients can create a memorable sweet. They are an excellent choice when you want a quick, no-fuss dessert that still feels special. Enjoy them with a cup of coffee, tea, or as a sweet treat after dinner. If you try the recipe, watch the baking time closely and adjust for your oven; small changes in time will affect how golden and tender the finished cookies become.