Mexican Coconut Candy

From by Sarah Grossett
Mexican Coconut Candy

Mexican Coconut Candy Photo

There’s a few different variations on Mexican coconut candy. I’ve seen a really pretty version that is striped and tri-colored - green, white, and red - not unlike the stripes on a Mexican flag. It’s a very neat candy to look at, but it’s a bit labor-intensive to make.

Another variation on Mexican coconut candy is called cocadas. They’re soft and chewy candies that are oven-baked to golden brown. Seeing as though cocadas provide a similar flavor profile to the tri-color version of the candy, but are much simpler and quicker to make, I decided to test-run a recipe for cocadas!

Mexican Coconut Candy Picture

Wow, these little candies are amazing! Lots of coconutty deliciousness, and they’re incredibly soft and chewy. But you absolutely must adore sugar. If you’re only mildly a sweet-tooth, you may want to skip these.

They remind me a lot of macaroons, but they’re possibly even sweeter. It makes perfect sense though that they would be little sugar-bombs, since they only contain two ingredients: shredded sweetened coconut, and sweetened condensed milk. Yep, that’s it!

Mexican Coconut Candy Image

However, I had leftover chocolate ganache from making a chocolate peanut butter cookie pizza, so I decided to give these Mexican coconut candies a dunk. Why not? They tasted like Mounds bars!

That step is completely optional, of course, but if you happen to have leftover ganache or melted chocolate sitting around, then I highly recommend it!

Mexican Coconut Candy Pic

The semi-sweet chocolate really cuts through how sweet these are. It is a delightful and welcome contrast to all the sweetness! I doubt it’s very traditional to dunk cocadas in chocolate, but it was totally delicious nevertheless.

With two ingredients, 30 seconds of mixing, a few minutes to fill the muffin cups, and 10-15 minutes of baking, you really cannot beat the speediness of this recipe for homemade candy!


Mexican Coconut Candy Recipe



  • 14 ounces sweetened shredded coconut, (1 package)
  • 1 14 ounce can sweetened condensed milk


  1. Preheat the oven to 350°F.
  2. In a large bowl, stir together coconut and sweetened condensed milk until well-combined.
  3. Coat mini muffin pans with non-stick spray.
  4. Fill each muffin cup to the top, flush with the pan, with the coconut mixture, pressing to tamp down.
  5. Bake for 12-15 minutes, or until the edges are golden brown.
  6. Cool completely in the pan. 


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