Can I make these cocadas without the guava glaze?
Yes, the cocadas are delicious on their own, but the guava glaze adds a wonderful tangy sweetness.
DESSERT
Panamanian Cocadas with Guava Glaze
Experience the vibrant flavors of Panama with these delightful cocadas. These chewy coconut macaroons are perfectly complemented by a sweet and tangy guava glaze, offering a truly tropical treat.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the shredded sweetened coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until thoroughly combined.
02
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
03
Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites.
04
Drop rounded tablespoons of the mixture onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
05
Bake the cocadas in an oven preheated to 325°F (160°C) for 18-20 minutes, or until the edges are golden brown and the centers are set.
06
While the cocadas are baking, prepare the guava glaze. In a small saucepan, combine the diced guava paste and water. Heat over medium-low heat, stirring frequently, until the guava paste melts and forms a smooth, pourable glaze.
07
Remove the cocadas from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
08
Once cooled, drizzle the warm guava glaze generously over each cocada. Allow the glaze to set slightly before serving.
About This Recipe
Experience the vibrant flavors of Panama with these delightful cocadas. These chewy coconut macaroons are perfectly complemented by a sweet and tangy guava glaze, offering a truly tropical treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast a small amount of coconut flakes and sprinkle them over the glazed cocadas. Ensure your egg whites are at room temperature for better whipping.
Easy Substitutions
If guava paste is unavailable, you can use apricot jam or a berry preserve for the glaze, though the flavor profile will change. For a less sweet version, use unsweetened shredded coconut and adjust the condensed milk quantity to taste.
Storage & Reheating
Store cocadas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. The glaze may become slightly sticky in humid conditions.
Serving Suggestions
Serve these cocadas with a cup of strong Panamanian coffee or a refreshing glass of iced tea. They are also a delightful addition to a dessert platter for special occasions or as a sweet treat after a meal.
Common Mistakes
Overbaking the cocadas can lead to a dry, crumbly texture; watch for golden edges and set centers. Not beating the egg whites to stiff peaks will result in flatter, denser cocadas. Applying the glaze while the cocadas are still hot can cause it to melt and run off, so ensure they are cooled. Using cold egg whites can make them difficult to whip to stiff peaks.
Frequently Asked Questions
Can I freeze these cocadas?
Yes, you can freeze the unglazed cocadas in an airtight container for up to 1 month. Thaw at room temperature and then glaze before serving.
What kind of shredded coconut should I use?
Sweetened shredded coconut is recommended for the traditional flavor and texture of cocadas.
MORE TO KNOW
The key to perfectly chewy cocadas is not to overmix the coconut mixture once the egg whites are folded in. Overmixing can deflate the egg whites, leading to a denser, less airy texture. The gentle folding motion helps maintain the airiness, resulting in a light yet chewy macaroon. If your guava glaze is too thick, add a tiny bit more water, a teaspoon at a time, until it reaches the desired consistency. If it's too thin, simmer it for a few more minutes to reduce.
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