Lime-Piloncillo Cocada

Lime-Piloncillo Cocada


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These coconut cookies are flavored with brown sugar, salted pistachios and toasted almonds. Piloncillo is unrefined cane sugar that tastes like caramel.

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Serving Size / Yield

20 servings


  • 4 egg whites
  • 1 tsp. vanilla
  • 1/4 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 1/3 C. piloncillo (Mexican dark brown sugar) or brown sugar
  • 1 14 oz. pkg. flaked coconut
  • 1/2 C. pistachio nuts or almonds, chopped
  • 2 Tbs. lime peel, shredded

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  1. Preheat oven to 325 degrees.

  2. Line cookie sheets with parchment paper.

  3. Combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on high speed until soft peaks form.

  4. Gradually add piloncillo, 1 tablespoon at a time, beating until stiff peaks form.

  5. In a medium bowl stir together coconut, nuts, and lime peel. Fold coconut mixture into egg white mixture, half at a time.

  6. Drop dough by teaspoons 1 inch apart onto cookie sheets.

  7. Bake for about 15 minutes until golden brown. Transfer to wire racks; cool.

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