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!

Serving size

1 cocada

Makes

12 servings

Prep time: 10min
Cook time: 15min
Total: 25min

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

Nutrition Info

Makes: 12 servings  Serving size: 1 cocada

Calories

198

Fat

15 g

Saturated Fat

13 g

Trans Fat

0 g

Cholesterol

5 mg

Carbohydrate

15 g

Sugar

11 g

Fiber

3 g

Protein

3 g

Sodium

44 mg

Calcium

51 mg

Phosphorus

80 mg

Potassium

173 mg

Instructions

  1. Preheat the oven to 350°F.
  2. Whisk egg whites in a medium bowl until foamy.
  3. Add coconut sugar, shredded coconut, and baking powder. Whisk thoroughly.
  4. Fold in the vanilla and condensed milk gently.
  5. Spoon about 2 tablespoons of the batter at a time onto a baking sheet lined with parchment paper. This should make about 12 cocadas.
  6. Bake the cocadas for about 15 to 20 minutes, or until golden.
  7. Combine the chocolate chips and coconut oil in a small microwave safe bowl. Heat in the microwave for 20 seconds.
  8. Mix the melted chocolate chips and coconut oil together until smooth.
  9. Drizzle over the baked cocadas with a spoon.
  10. Serve warm or at room temperature.
Recipe Contributed by FamilyCook Productions

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.