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Best Easy Cocada Horneada Recipe

Name: Best Easy Cocada Horneada Recipe
Total time: 55 min
Yield: 80 g
Ingredients: sweetened shredded coconut 3 cups; sweetened condensed milk 14 oz; eggs 2 pieces; vanilla extract 1 tsp; salt 0.25 tsp

Baked coconut candy with a golden, caramelized top is a traditional Mexican sweet. This family-friendly treat is a chewy, tropical confection perfect for coconut lovers.

Cook 55 min Difficulty NORMAL 270 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

sweetened shredded coconut 3 cups
sweetened condensed milk 14 oz
eggs 2 pieces

Seasonings/Sauce

vanilla extract 1 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 33 g 49%

Protein 4 g 6%

Fat 14 g 45%

Serving size 80g

Cooking steps

1

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper for easy removal.
2

In a large bowl, combine the shredded coconut and sweetened condensed milk, mixing until the coconut is evenly coated and sticky.
3

Beat the eggs in a separate bowl until well blended, then add to the coconut mixture along with vanilla extract and salt; mix until fully incorporated.
4

Spread the mixture evenly into the prepared pan, pressing gently to create a compact, level surface that will caramelize well.
5

Bake for 35–40 minutes, until the top is golden brown and edges are caramelized. For a deeply golden top, switch to broil for the last 2 minutes, watching closely to avoid burning.
6

Remove from the oven and cool completely in the pan; lift out using the parchment and cut into bars or squares.

Personalized Q&A

Q. What's the key ingredient in this Cocada Horneada recipe?

The standout ingredient is sweetened shredded coconut, which gives this Mexican confection its signature chewy and tropical texture. The coconut, combined with the sweetened condensed milk, creates the dense, moist crumb and flavor that define Cocada Horneada.

Q. How do I achieve a golden, caramelized top when baking Cocada Horneada?

For the signature caramelized top, bake at 350°F (175°C) until golden—then, in the final 2 minutes, switch to broil and observe carefully. This high heat ensures even browning. Be careful not to over-broil, as the sugar in condensed milk can burn quickly.

Q. How can I prevent my Cocada Horneada from turning out dry or undercooked?

To maintain the chewy texture, spread the coconut mixture evenly and avoid overbaking. Check for firm edges and a golden-brown top—cooling completely in the pan lets it finish setting. This approach prevents dryness and ensures the bars hold together without being crumbly.

Q. How many calories are in each serving and what is the main nutritional profile?

Each serving of Cocada Horneada has about 270 kcal, with carbohydrates contributing 49% (33g), fat making up 45% (14g), and protein at 6% (4g). This sweet treat is notably higher in carbs and fat, typical of a coconut-based dessert.

Best Easy Cocada Horneada Recipe

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