Coquitos – A Venezuelan Sweet Coconut Delish + International Cookie Exchange

Coquitos Venezolanos Recipe | Five Senses Palate

Welcome to the second annual  International Cookie Exchange hosted by Sarah from Curious Cuisiniere.

Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

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.

Ingredients

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.

Coquitos Venezolanos Recipe | Five Senses Palate

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!

Coquitos Venezolanos Recipe | Five Senses Palate Coquitos Venezolanos Recipe | Five Senses Palate

 

Here’s the #IntnlCookies Tray…
listed in alphabetical order of the cookies’ country of origin

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