Cocadas
Traditionally, cocadas is loaded with sweetened, condensed milk, driving up the protein, phosphorus and potassium. However, this recipe cuts back on the condensed milk, making it kidney-friendly!
Makes
Serving size
Ingredients
2 large eggs, whites only
⅓ cup coconut sugar (used Now® for nutrient analysis)
3 cups unsweetened coconut, shredded
¼ teaspoon baking powder
½ tablespoon vanilla extract
½ cup sweetened condensed milk
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F.
- Whisk egg whites in a medium bowl until foamy.
- Add coconut sugar, shredded coconut, and baking powder. Whisk thoroughly.
- Fold in the vanilla and condensed milk gently.
- Spoon about 2 tablespoons of the batter at a time onto a baking sheet lined with parchment paper. This should make about 12 cocadas.
- Bake the cocadas for about 15 to 20 minutes, or until golden.
- Combine the chocolate chips and coconut oil in a small microwave safe bowl. Heat in the microwave for 20 seconds.
- Mix the melted chocolate chips and coconut oil together until smooth.
- Drizzle over the baked cocadas with a spoon.
- Serve warm or at room temperature.
Cooking Tip
The sweetened condensed milk can be replaced with dulce de leche for a more caramelized flavor. Store the cookies in an airtight container at room temperature.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
