Ingredients with Measurements:
- 2 cups shredded coconut
- 1 cup hazelnuts, chopped
- 1 cup granulated sugar
- 1/2 cup water
- 2 egg whites
- 1/4 teaspoon salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Hand mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut and chopped hazelnuts.
3. In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly, until the sugar has dissolved.
4. Increase the heat to high and bring the sugar syrup to a boil. Cook for 2-3 minutes, until the syrup reaches 240°F (115°C) on a candy thermometer.
5. In a separate mixing bowl, beat the egg whites and salt with a hand mixer until stiff peaks form.
6. Slowly pour the hot sugar syrup into the egg whites while continuing to beat with the hand mixer.
7. Fold the coconut and hazelnut mixture into the egg white mixture until well combined.
8. Using a spoon or cookie scoop, drop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-20 minutes, until the edges are golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 350°F (180°C)
Sugar syrup temperature: 240°F (115°C)
Serving size:
This recipe makes about 24 Coconut Hazelnut Cocadas.
Nutritional information:
Each Coconut Hazelnut Cocada contains approximately:
- 100 calories
- 6 grams of fat
- 11 grams of carbohydrates
- 1 gram of protein
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Brown sugar can be substituted for granulated sugar.
Variations:
- Add 1 teaspoon of vanilla extract to the egg white mixture for added flavor.
- Drizzle melted chocolate over the cooled Coconut Hazelnut Cocadas for a decadent twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and fluffy texture.
- Use a cookie scoop to ensure evenly sized Coconut Hazelnut Cocadas.
- Store in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
These Coconut Hazelnut Cocadas are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the Coconut Hazelnut Cocadas on a platter and sprinkle with powdered sugar for a beautiful presentation.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for a delicious garnish.
Pairings:
Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These Coconut Hazelnut Cocadas are perfect on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the Coconut Hazelnut Cocadas are too dry, try adding a tablespoon of water to the egg white mixture.
- If the Coconut Hazelnut Cocadas are too wet, try adding a tablespoon of shredded coconut to the mixture.
Food safety advice:
- Make sure to use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
- Store in an airtight container to prevent contamination.
Food history:
Cocadas are a traditional Latin American dessert made with coconut and sugar. This recipe adds hazelnuts for a delicious twist.
Flavor profiles:
These Coconut Hazelnut Cocadas are sweet and nutty with a crispy exterior and a soft, chewy center.
Serving suggestions:
Serve these Coconut Hazelnut Cocadas as a sweet snack or dessert.
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Region: Brazilian