Coquitos – A Venezuelan Sweet Coconut Delish + International Cookie Exchange
Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere.
You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.
Cookie exchange was a new concept to me on the first Christmas I spent with my husband. He loves making cookies. We make Christmas cookies every year and my husband goes crazy. He is the one in charge of cookies, so I give him free range in the kitchen to do and make anything he wants. That doesn’t happen very often 🙂
I decided to share this recipe for Coquitos, a Venezuelan sweet treat made out of shredded coconut. Even though this is not an actual “cookie” it is definitely a treat to be shared. It looks festive and it tastes delicious. It is definitely a sugar rush. I like to put it in decorated cookie cans, easy to carry, exchange, or simply serve while it decorates the table.
3 cups unsweetened coconut flakes
1 can condensed milk
1 tablespoon vanilla extract
1 cup sugar
1/4 cup water
in a medium pan add the coconut flakes, condensed milk, and vanilla extract. Cook over medium heat stirring often with a wooden spoon, make sure it doesn’t stick to the bottom of the pan. When the coconut flakes and the milk are completely incorporated, and the flakes start to get a little bit of color, about 10 minutes, turn it off. Let it cool completely.
Prepare a sheet pan with parchment paper. Wet your hands and start forming small balls with the mixture. I use 1 tablespoon for measurement and try to be consistent in size. Line all the balls in the sheet pan and let them dry at least two hours. In a small pan add the sugar and water and cook over medium heat until bubbly and caramelized, stirring with a wooden spoon and making sure it doesn’t burn on the sides. If you have a candy thermometer, you want the sugar to reach close to 250 degrees. with a spoon, drizzle the candy over the coconut balls, let them dry at room temperature for few hours or up to overnight. Enjoy!
- From France: Palatable Pastime – Sablés
- From Germany: Cindy’s Recipes and Writing – Lebkuchen (Spiced Molasses Cookies)
- From Greece: Cooking the Globe – Kourabiedes
- From India: Love Is In My Tummy – Kal Kal
- From Iraq: Caroline’s Cooking – Kleicha (Iraqi Date Cookies)
- From Italy: An Italian In My Kitchen – Cranberry Almond Biscotti
- From Italy: Culinary Adventures with Camilla – Ricciarelli
- From Poland: A Day in the Life on the Farm – Rogaliki
- From Scotland: The Redhead Baker – Cranberry Orange Shortbread
- From Serbia: Curious Cuisiniere – Vanilice (Little Filled Vanilla Cookies)
- From Switzerland: Tara’s Multicultural Table – Basler Brunsli (Swiss Chocolate Almond Cookies)
- From Venezuela: Five Senses Palate – Coquitos