Cocadas peruanas

Ingredientes

• 3 1/2 cups fresh grated coconut (approx 250 g)
• 1 egg white (at room temperature)
• 1 can of condensed milk (360 ml)
• 1/4 cup sugar (45 g.)
• 1 tsp vanilla essence

Modo de preparo

1. 1

   Preheat the oven to 100 ° C / 200 ° F. Prepare a baking sheet, covering it with wax paper.

2. 2

   In a mixing bowl, place the grated coconut, condensed milk and vanilla essence. Stir well with a fork, until the coconut is completely moistened with the condensed milk. Reserve.

3. 3

   Then, in an electric mixer, beat the egg white until stiff. When peaks form, add the sugar, and continue beating until the sugar is completely dissolved.

4. 4

   Remove the mixer, and into the same bowl where the white is on the verge of snow, add the coconut mixture with condensed milk. Stir for a couple of minutes until you get a smooth, frothy mixture.

5. 5

   Using a 1-scoop, place batter balls on the baking sheet. Cocadas are usually a little misshapen, and they flatten a bit during cooking, so don't worry.

6. 6

   Bake on low heat for an hour. When your cocadas are well browned, turn off the oven, and leave them there to rest for an hour until they cool.

7. 7

   Remove the tray from the oven, and carefully remove them. Store them in a clean, dry place at room temperature.