Golden Coconut Cookies


Preparation info

  • Makes


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

The Spanish name of these cookies, cocadas doradas, sounds like a very short poem. I first tasted them in a bare-bones family-run bakery in rural Mexico. They had been baked in a homemade horno (a clay oven), on hand-hammered cookie sheets made from old license plates. Shredded coconut, piloncillo (a Mexican unrefined sugar), and egg white are the only ingredients. Bake just long enough to crisp and burnish the exterior so the center remains chewy.


  • 2 cups shredded dried unsweetened coconut
  • ¾ cup packed light brown sugar or piloncillo
  • ½ teaspoon salt
  • 2 large egg whites


    Heat the oven to 350°F. Put the coconut in a bowl, cover with boiling water, and steep for 10 minutes. Drain, cool, and squeeze dry.

    Put the coconut, sugar, and salt in a food processor and pulse until the coconut is coarsely chopped. Beat the egg whites until just frothy, then add to the mixture. Pulse briefly to combine.

    Form the coconut mixture into -inch balls and place on a parchment-lined baking sheet, leaving 1 inch space between them. Pinch each ball to form a slightly pointed top. Bake for 15 minutes, or until golden brown. Leave on the parchment until completely cooled.