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
Ingredients
- Sweetened shredded coconut
- Sweetened condensed milk
How To Make This Recipe
step one
Combine. Mix together the coconut and sweetened condensed milk in a large bowl, stirring until it is evenly moist.
step two
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.
step three
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.
Storage Tips
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.
Different Variations
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
- Chocoflan
- 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!
Mexican Coconut Candy Recipe
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!
Ingredients
- 14 ounce bag (about 3 1/2 cups) sweetened coconut flakes
- 3/4 cup sweetened condensed milk
- 24 mini paper liners for serving, optional
Instructions
- Prepare for baking. Heat oven to 350°F and arrange rack in the middle. Line a baking sheet with parchment paper.
- Mix. Stir together coconut and sweetened condensed milk in a large bowl until evenly moist.
- Scoop. Using a tablespoon-sized cookie scoop or a tablespoon, scoop coconut mixute into balls and place on the baking sheet. Using wet hands roll into neat balls. They don't need to be super compact just smooth out any loose ends. Place about 1/2-inch apart on the baking sheet.
- Bake. Bake until the top and bottom are golden brown, about 15-20 minutes.
- Cool. Place the baking sheet on a wire rack and let cool on the baking sheet. Place each candy in a mini paper liner if you'd like and serve.
Notes
- Make Ahead & Freezing Instructions: Place in an airtight container and store at room temperature for up to 3 days. To freeze: Place them in a freezer-friendly container or zip-top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Baking: To make more cake-like shapes bake the coconut mixture in mini muffin tins instead of in balls.
- Scooping: Make scooping a breeze by using a tablespoon-sized cookie scoop.
- Add-ins: See post for flavor variations like added nuts, chocolate, and more!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 143mgCarbohydrates: 38gFiber: 3gSugar: 33gProtein: 4g
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!
Bronwyn Underhill says
These came out very runny – spread on the pan and weren’t baked through after 15 mins. We followed the recipe but changed the coconut to unsweetened – would that be the reason?
Kate Ramos says
I’m so sorry they didn’t work for you. I have never tried them with unsweetened coconut but my thought is the sugar in the sweetened coconut helps the mixture crystalize and set up.