Ingredients with Measurements:
- 1 1/2 cups shredded coconut
- 1/2 cup sliced almonds
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, sliced almonds, and granulated sugar.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Fold the egg whites into the coconut mixture until well combined.
5. Stir in the vanilla extract.
6. Line a baking sheet with parchment paper.
7. Using a cookie scoop or spoon, drop the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 15-18 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the cocadas to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe makes about 12-14 cocadas.
Nutritional information:
Each cocada contains approximately:
- Calories: 110
- Fat: 7g
- Carbohydrates: 11g
- Protein: 2g
- Fiber: 2g
- Sugar: 9g
Substitutions for ingredients:
- You can substitute the sliced almonds with chopped pecans or walnuts.
- If you don't have granulated sugar, you can use brown sugar or coconut sugar instead.
Variations:
- Add 1/4 cup of mini chocolate chips to the coconut mixture for a chocolate twist.
- Replace the sliced almonds with chopped dried fruit, such as cranberries or apricots.
- Mix in 1/4 cup of chopped candied ginger for a spicy kick.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy texture.
- Use a cookie scoop or spoon to make evenly sized cocadas.
- Let the cocadas cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent them from falling apart.
Storage instructions:
Store the cocadas in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cocadas, place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cocadas on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Top each cocada with a small dollop of whipped cream and a sprinkle of toasted coconut.
Pairings:
Serve the cocadas with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Pair the cocadas with fresh fruit, such as sliced strawberries or pineapple, for a refreshing contrast.
Troubleshooting advice:
- If the cocadas are too dry, add a tablespoon of milk to the coconut mixture.
- If the cocadas are too wet, add a tablespoon of flour to the coconut mixture.
Food safety advice:
Make sure to use fresh, high-quality ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Cocadas are a traditional Latin American dessert made with coconut and sugar. They are popular in countries such as Mexico, Colombia, and Venezuela.
Flavor profiles:
The cocadas have a sweet and nutty flavor with a crispy exterior and a chewy interior.
Serving suggestions:
Serve the cocadas as a sweet snack or dessert.
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Region: Brazilian