Cocadas de Jalisco (Chewy Baked Coconut Macaroons)
Golden, chewy coconut mounds sweetened with condensed milk and scented with vanilla. Crisp outside, soft and sticky inside.
- Time35 min
- LevelEasy
- Costabout £0.25 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a large baking tray with baking paper.
- 2
Mix the coconut, condensed milk, egg yolks, vanilla and salt in a bowl until evenly combined and sticky.
- 3
Use a tablespoon to scoop 16 small mounds onto the tray, pressing each together with wet fingers. Leave a little space between them.
- 4
Bake for 15 to 18 minutes, until the tips and edges are golden brown.
17 min - 5
Cool on the tray for 10 minutes, then lift onto a rack. They keep for 4 days in an airtight tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.