I do not bake a lot, not because I do not like it, just never think of it. Last night it was not the case. My son had a school project that required bringing a dish from the country that he did his school paper on. Chile was what he selected and amongst all the pertaining information and papers that needed to be done, a recipe found its way to me, actually to the kitchen table. Recipe that needed to be prepared to bring to class on the day of the presentation. I was happy to oblige. Looking at the recipe a sad and happy feeling overcame me. The recipe was Chilean Cocadas or Coconut Macaroons. My dad favorite dessert. My dad not only love them, he made sure he always had some stashed in the house and Sunday morning some always found their way home from the Market.
You can imagine how I felt. Memories rushed back and time and space brought me back to my early years living in Paris.
The European recipes requires eggs the one from Chile does not. This was the first time I ever opened a can of condensed milk and I was surprise how dense the content is.
The assembly of the cookies took no longer than 15 minutes, with a 5 minutes wait required so all the ingredients could incorporate themselves.
Those cute little macaroons not only looked delicious, also were easy to enjoy. Two was my limit as they are very sweet.
I am not able to give the proper credit to the originator of this recipe as my son took it from the internet. When I searched for it, most all of them were credited to different persons and I was not able to trace this one back. May the original author forgive me.
3 ½ cups shredded sweetened coconut
¾ cups of sweetened condensed milk
2 ½ tablespoon of cornstarch
½ teaspoons of almond extract
1 teaspoon of vanilla extract
¼ cup of confectioner’s sugar
Preheat oven to 400°.
In a medium mixing bowl stir together the coconut, cornstarch, condensed milk, almond extract, and vanilla extract.
Let the mixture sit for 3 to 5 minutes
Using 2 tablespoons, drop the mixture by heaping rounded spoonful onto parchment lined cookie sheet about 1 inch apart
Watching the cocadas closely, bake them for 15 to 20 minutes until they are lightly golden brown.
Remove the cocadas from the oven and cool them on a wire rack.
Using a fine meshed sieve or sifter, dust the cocadas with confectioner’s sugar.
Store the cookies loosely covered until ready to use.