Cocadinha
Cocadinha
Ingredients
- 8 3/4 ounces egg whites
- 13 1/4 ounces crystal sugar
- 1 pinch salt
- 2 5/8 ounces margarine
- 12 1/4 ounces unsweetened dried shredded coconut
Instructions
- 1
In a large, heavy-bottomed pot, combine the egg whites, crystal sugar, salt, and margarine. Place the pot over very low heat. Stir continuously with a spatula, warming the mixture and melting the margarine without cooking the egg whites. This should take about 5-7 minutes. Once the mixture is warm to the touch and the margarine is fully melted, remove the pot from the heat.
⏱️ 7 min
- 2
Add the unsweetened dried shredded coconut to the warm mixture in the pot. Stir thoroughly until all ingredients are fully incorporated and form a thick, cohesive, and somewhat sticky paste. The amount of coconut can be adjusted slightly; if the mixture seems too dry, you can add a small amount of additional egg white later, but start with the specified amount.
⏱️ 5 min
- 3
Cover the pot and let the coconut mixture rest at room temperature for a minimum of 20 minutes. This resting period is crucial for the coconut to absorb moisture and for the mixture to firm up, making it easier to handle and pipe.
⏱️ 20 min
- 4
Preheat your oven to 350°F (180°C). Line several baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 5
Once rested and firmed, transfer the coconut mixture into a pastry bag fitted with a star tip. If you do not have a pastry bag, you can use two spoons to shape the cocadinhas.
⏱️ 3 min
- 6
Pipe small, round, textured cocadinhas onto the prepared baking sheets, leaving a little space between each. Each piece should be approximately 1 1/4 inches (3cm) in diameter. If using spoons, scoop and shape small mounds.
⏱️ 5 min
- 7
Bake the cocadinhas in the preheated oven for 15 minutes. Halfway through baking (around 7-8 minutes), rotate the baking sheets 180 degrees or turn the cocadinhas over to ensure even browning on all sides.
⏱️ 15 min•🌡️ 350
- 8
Remove the cocadinhas from the oven and let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Serve and enjoy your homemade cocadinhas!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cocadinha
Ingredients
- 8 3/4 ounces egg whites
- 13 1/4 ounces crystal sugar
- 1 pinch salt
- 2 5/8 ounces margarine
- 12 1/4 ounces unsweetened dried shredded coconut
Instructions
- 1
In a large, heavy-bottomed pot, combine the egg whites, crystal sugar, salt, and margarine. Place the pot over very low heat. Stir continuously with a spatula, warming the mixture and melting the margarine without cooking the egg whites. This should take about 5-7 minutes. Once the mixture is warm to the touch and the margarine is fully melted, remove the pot from the heat.
⏱️ 7 min - 2
Add the unsweetened dried shredded coconut to the warm mixture in the pot. Stir thoroughly until all ingredients are fully incorporated and form a thick, cohesive, and somewhat sticky paste. The amount of coconut can be adjusted slightly; if the mixture seems too dry, you can add a small amount of additional egg white later, but start with the specified amount.
⏱️ 5 min - 3
Cover the pot and let the coconut mixture rest at room temperature for a minimum of 20 minutes. This resting period is crucial for the coconut to absorb moisture and for the mixture to firm up, making it easier to handle and pipe.
⏱️ 20 min - 4
Preheat your oven to 350°F (180°C). Line several baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 5
Once rested and firmed, transfer the coconut mixture into a pastry bag fitted with a star tip. If you do not have a pastry bag, you can use two spoons to shape the cocadinhas.
⏱️ 3 min - 6
Pipe small, round, textured cocadinhas onto the prepared baking sheets, leaving a little space between each. Each piece should be approximately 1 1/4 inches (3cm) in diameter. If using spoons, scoop and shape small mounds.
⏱️ 5 min - 7
Bake the cocadinhas in the preheated oven for 15 minutes. Halfway through baking (around 7-8 minutes), rotate the baking sheets 180 degrees or turn the cocadinhas over to ensure even browning on all sides.
⏱️ 15 min•🌡️ 350 - 8
Remove the cocadinhas from the oven and let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Serve and enjoy your homemade cocadinhas!
⏱️ 5 min