Citrus Cocada

This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.

 

  • 4 egg whites
  • 1 vanilla bean, seeds only
  • 1/4 tsp. cream of tartar
  • pinch of salt
  • 1  1/3 cup sugar

Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.

  • 14 oz. shredded coconut
  • 1/2 cup finely chopped pistachios
  • 2 tbsp. lime zest
  • 2 tbsp. orange zest

Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.

Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.

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