The ONLY Mexican Coconut Cookies Recipe You Need to Make the Most Divine Cocadas Mexicanas 🥥

Looking for an authentic Mexican coconut cookies recipe that delivers those chewy, golden Mexican coconut macaroons? This is it.

These traditional Mexican cookies are made with just a handful of simple ingredients but pack an incredible coconut punch.

Cocadas mexicanas are crispy on the outside, chewy on the inside, and bursting with sweet coconut flavor.

They’re perfect for the holidays, beach-themed parties, Cinco de Mayo, or any time you’re craving something sweet and tropical.

Light, naturally gluten-free, and ridiculously easy to make, cocadas are the kind of cookie that everyone loves, whether they’re coconut fans or not.

🥥 Fair warning: You won’t be able to eat just one cocada (which is pronounced co-cah-dah, in case you were wondering).

The Ingredients You Need for Our Authentic Cocadas Recipe

For the cocadas

• 3 cups (24 oz) sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk (bonus points for using the La Lechera brand)
• 3 large egg whites
• 1 teaspoon good-quality vanilla extract
• Pinch of salt
• 🍒 Optional: ¼ cup chopped candied cherries for decoration
• 💝 Optional: pink food coloring gel if you want to make pink coconut cookies (cocadas rosas)
• 🍫 Optional: 2 tablespoons of cocoa powder if you want to make chocolate coconut cookies (cocadas chocolates)

📝 Quick Cocadas Recipe Notes

• Prep Time: 10 minutes
• Cook Time: 15 minutes per batch
• Total Time: 35 minutes
• Servings: About 24 cocadas
• Calories: About 90 calories per cocada

Step-by-Step Cocadas Recipe Guide

1. Preheat the oven

Preheat your oven to 350°F and line baking sheets with parchment paper or better yet, these reusable silicone baking mats that are eco-friendly.

🥥 Cocadas Pro Tip: Don’t skip the parchment step; these cookies are sticky.

2. Beat the egg whites

In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

This should take about 3-4 minutes with an affordable electric mixer like this, and considerably longer by hand.

🥥 Cocadas Pro Tip: Make sure your bowl and beaters are completely clean and dry. Even a tiny bit of grease will prevent the egg whites from whipping properly.

3. Combine the coconut mixture

In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.

If making pink cocadas, add a few drops of this pink food coloring now and mix until evenly colored.

4. Fold in the egg whites

Gently fold the beaten egg whites into the coconut mixture using a spatula.

Be careful not to deflate the egg whites; fold gently until just combined. The mixture should be fluffy and light.

5. Shape the cocadas

Using this small cookie scoop, or two spoons, drop rounded mounds of the coconut mixture onto your baking sheets, spacing them about 2 inches apart.

If using candied cherries, press a piece into the top of each mound for decoration.

🥥 Cocadas Pro Tip: You can also shape these into pyramids with wet hands for a more traditional look, but mounds are easier and just as delicious.

6. Bake the cocadas

Bake for 15-18 minutes, or until the edges and tops are golden brown. The centers should still be slightly soft; they’ll firm up as they cool.

🥥 Cocadas Pro Tip: Don’t over-bake these or they’ll become dry instead of chewy.

7. Cool on the pan

Let the cocadas cool on the baking sheet for 5 minutes, as they’re very fragile when hot. Next, transfer to a wire rack to cool completely.

8. Serve and Enjoy

These are perfect with cafe de olla (spiced Mexican coffee), atole (a warm corn drink), or Abuelita Mexican hot chocolate.

10 Important Tips When Making Cocadas

1️⃣ Use *sweetened* coconut – This recipe calls for sweetened shredded coconut because the sugar helps create that golden, caramelized exterior.

If you only have unsweetened coconut, you can add ¼ cup of sugar to the recipe.

2️⃣ Beat egg whites to stiff peaks – The egg whites are what give cocadas their light, airy texture.

Make sure they’re beaten to stiff, glossy peaks that hold their shape.

3️⃣ Use a clean, dry bowl for egg whites – Even the tiniest bit of oil, grease, or egg yolk will prevent egg whites from whipping properly so make sure everything is spotless.

4️⃣ Fold gently – When incorporating the egg whites into the coconut mixture, use a gentle folding motion to keep as much air in the mixture as possible.

5️⃣ Don’t skip the parchment paper – These cookies are extremely sticky when they’re hot.

Without parchment paper or a reusable silicone mat like this, they’ll stick to the pan and will be impossible to remove in one piece.

6️⃣ Watch the baking time – Cocadas can go from perfectly golden to completely burnt very quickly.

Start checking at 15 minutes, and remove them as soon as the edges and tops are golden brown.

The centers should still look slightly underdone; they’ll firm up as they cool.

7️⃣ Let them cool on the pan – Don’t try to move these immediately after baking.

Give them 5 minutes to set up on the baking sheet first, or they’ll fall apart.

8️⃣ Make them uniform in size – Try to make all your cocadas roughly the same size so they bake evenly. Using a cookie scoop is perfect for this.

9️⃣ Store properly – These are best stored in an airtight container like this with parchment paper between layers to prevent sticking.

They can become sticky in humid weather so you might want to put them in the fridge, but they can also get hard if they’re in there too long.

🔟 These are naturally gluten-free – Cocadas don’t contain any flour, making them naturally gluten-free.

Just make sure your other ingredients (especially the vanilla) are certified gluten-free if needed 👉 This one is!

Traditional Mexican Coconut Cookies FAQ

Traditional French or American coconut macaroons like these typically use just egg whites and sugar.

Cocadas mexicana also tend to be denser and chewier with that characteristic golden-brown color.

The sweetened coconut is traditional and gives cocadas their characteristic sweetness and caramelized exterior.

Unsweetened coconut will make them less sweet and they won’t brown as nicely.

Sadly, even a tiny amount of any of them (or all of them) will prevent your egg whites from whipping so make sure everything is completely clean and dry.

Also, keep in mind that egg whites whip best at room temperature so leave yours our for 1-2 hours before you being cooking.

You can also add 2 tablespoons of cocoa powder to the coconut mixture before baking for chocolate cocadas; both variations are delicious.

Make sure you beat the egg whites to stiff, glossy peaks that hold their shape.

Also, don’t over-mix when folding the egg whites into the coconut mixture, as this can deflate them.

You can make them up to 3 days ahead and store in an airtight container like this at room temperature.

They also freeze well for up to 3 months. Just thaw at room temperature before serving.

If you used parchment, let them cool for 5 minutes, then gently peel the parchment away from the bottom of each cocada.

If they’re stuck, slide a thin spatula underneath while they’re still slightly warm.

In humid weather, they may become sticky, so store your cocadas with parchment paper in-between the layers.

They get chewier and more delicious after 1-2 days when left at room temperature, but you can also refrigerate them for up to 2 weeks.

Looking for more holiday treats? See my roundup of traditional Mexican Christmas cookies.

🍪 Want more authentic Mexican cookie recipes? Check out our other favorites

• 💍 Traditional Mexican Wedding Cookies (seen above)
• 🍪 Hojarascas: Mexican Cinnamon Cookies
• 🐷 Marranitos: Mexican Gingerbread Pigs
• 💗 Polvorones Rosas: Viral Pink Mexican Cookies
• 🍪 Polvorones: Mexican Shortbread Cookies
• 🇲🇽 Buñuelos: Crispy Mexican Fritters
• ❄️ Buñuelos de Viento: Mexican Snowflake Cookies