Made from only 2 ingredients! Sweetened coconut and sweetened condensed milk—this Mexican coconut candy recipe is a favorite festive treat that are easy to make and fun to gift. This is the perfect little holiday treat for the Christmas cookie tray!
Let’s do something easy for a change. Like really, really easy.
The holidays are a fun time of year but most things we do between the end of November and January takes planning, patience, and quite a bit of effort (I’m looking at you tamales). Not everything has to be time consuming to be special and delicious however.
This simple homemade candy has a very similar taste and texture as coconut macaroons but with almost zero effort.
What Are Mexican Coconut Candies?
This recipe is inspired by Cocada, my favorite Mexican candy that is in every Mexican grocery store and market. This sweet treat is my guilty pleasure whenever I go through check out. Made from sweetened coconut flakes and something sticky to hold it together (usually sweetened condensed milk).
This traditional coconut candy is not only popular in Mexico but all over Latin America too. From Colombia to Venezuela this dessert is a favorite of coconut lovers. The Mexican version is usually colored red, green, and white with food coloring to represent the Mexican flag.
I wanted to make my own homemade version and was surprised to find out how incredibly easy it is to make.
The best part is it only takes 2 ingredients and one mixing bowl!
Why You’ll Love This Mexican Coconut Candy Recipe
- 2-bite little treats (like my homemade mazapan)
- Make-ahead friendly
- Quick and easy recipe
- Only 2 ingredients
- No special equipment needed
- Sweetened shredded coconut
- Sweetened condensed milk
How To Make This Recipe
Combine. Mix together the coconut and sweetened condensed milk in a large bowl, stirring until it is evenly moist.
Scoop. Line a baking sheet with parchment paper. Scoop into balls using a 1-tablespoon-sized cookie scoop. With wet hands roll the coconut mixture into neat balls. Place about 1/2-inch apart on the baking sheet.
*CHEF’S TIP: You can also bake these in mini muffin pans, filling each muffin cup with the coconut mixture. This forms little cakes instead of balls.
Bake. Transfer to the oven. Bake at 350°F for 15-20 minutes or until golden brown on the top and bottom. Let cool on the baking sheet to room temperature then place each one in a mini paper liner if you’d like and serve.
Transfer these cooled coconut treats to an airtight container and store on the counter for up to 3 days or freeze for up to 3 months.
This is where you can have some fun with all the different ways you can add to classic Mexican cocadas to switch up the flavor! Here are a few recommendations:
- 1/2 cup finely chopped nuts like macadamia nuts or pecans
- Use dulce de leche instead of sweetened condensed milk
- Add a teaspoon of cinnamon
- Or a teaspoon of vanilla extract
- Mix in 1/2 cup mini chocolate chips
- Dunk in melted chocolate
Top 5 Most Popular Mexican Dessert Recipes
- Strawberry Tamales with Horchata Sauce
- Strawberry Tres Leches Cake
- Authentic Churros with Chocolate Sauce
- Coconut Tres Leches Cake
Just 2 Ingredients Is All You Need
To take you to sweet coconut heaven. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
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