Peruvian Cocadas: Coconut sweets with Spanish heritage.

Peruvian cocadas are a popular and traditional sweet, not only in Peru but in several Latin American countries. Here we'll tell you a little about their history, recipe, and where you can try them in Peru.

History of Cocadas

Like so many other popular Latin American desserts, the origin of the cocada dates back to the colonial period of our history. When the Spanish conquistadors introduced sugar, the combination with coconut resulted in a delicious sweet treat.
It is also known that cocadas have been prepared in several countries, including Venezuela, Colombia, and Mexico, for some time. There are some differences in texture, but the result is the same.

Origin of Peruvian Cocadas

In Peru, the origin of cocadas dates back to the convents of Creole nuns during the Viceroyalty period. As with other traditional desserts created or transformed by these devout women, their preparation and consumption eventually extended beyond the limits of monasteries and convents.

The consumption of Peruvian cocadas is often associated with fairs and popular, traditional celebrations, especially in coastal towns where coconut trees are abundant. This doesn't mean they aren't popular in larger cities, as they can be found in markets and candy stores.
Although initially, during the colonial era, cocadas were typically prepared in monasteries and convents, their preparation and consumption eventually spread to the general population over the years.

And once the simple recipe became known, it became a staple in the desserts prepared at home for the enjoyment of the whole family.
Today, they are a favorite among people of all ages, which is why they can be easily found in popular markets and at street vendors. They are also frequently found in the dessert offerings of some highly refined candy stores and pastry shops, even with their contributions in terms of ingredients and presentation.

Recipe for Peruvian Cocada

Like other desserts, there are a variety of recipes depending on the country where they are prepared and the selection or use of certain ingredients, such as the type of milk. Here, we present one of the simplest recipes, utilizing readily available ingredients.

Half a cup of sugar.
130 grams of grated coconut.
Two egg whites.
1/8 gram of flour.
One teaspoon of baking powder.
A pinch of salt.
Ground cinnamon to your taste and measure.

Preparation

In a bowl, place the two egg whites and sugar over high heat in a double boiler and stir constantly for about 5 minutes, or until the sugar has completely dissolved.
Then add the grated coconut and continue stirring, preferably with a spatula.
Remove from heat and add the dry ingredients: flour, baking powder, and cinnamon.
Mix all the ingredients together thoroughly until they are well combined.
With the mixture at the right temperature, form small balls, preferably about 50 grams in size.
Place the balls, making sure they're not too close together, on a baking sheet lined with parchment paper.
Bake them at 180 degrees for about 20 minutes or until they're golden brown.
Remove them from the oven and let them cool, then enjoy.

Where to eat Peruvian cocadas

In Lima

La Bonbonniere: It's famous that you can enjoy the best cocada in the city there. It's located at 415 Burgos Street, San Isidro.
Dulcería Rosita: This sweet shop is steeped in history and recognized for the high quality of the traditional Peruvian sweets it offers. You'll find it at Jirón Cabo Nicolás Gutarra 398, Lima 15084.

In Cusco

San Pedro Market: You can find delicious cocadas at the food stalls of this famous and popular market. It's located on Santa Clara Street, about a ten-minute walk from the Plaza de Armas.