Chilean coconut candies with dulce de leche - Pilar Hernández's Chilean Kitchen
An absolute classic for children's birthdays and very easy to make, these Chilean coconut macaroons with dulce de leche and crushed cookies are delicious; I like them best when they are drier and with a nice tea or coffee.
Ingredients · Servings 40
- 450 grams of wine or coconut biscuits in Chile; in the USA use a combination of Maria and digestive biscuits
- 100 grams of walnuts
- 400-450 grams of sweet treat
- 1/2 cup shredded coconut
Method · PT-497396H58M40S
- Grind the cookies very finely in a food processor for about two minutes. Alternatively, you can put the cookies in a bag and crush them with a rolling pin.
- Grind the nuts to a medium consistency, not as fine as cookies.
- Combine the ground cookies with the nuts in a bowl and add the dulce de leche and mix well at first with a fork and then with your hands until you get a smooth dough.
- Using a spoon, scoop out portions and roll them between your hands to form small balls.
- Roll each ball in shredded coconut. If the surface has dried, you can dip each ball in water for a few seconds and then roll it in the coconut.
- Serve or store in an airtight container for up to 5 days.
I'm sharing the most traditional version and also an alternative with condensed milk and rolled in cocoa powder.
Both versions can be rolled in colored sprinkles, shredded coconut or cocoa powder, chocolate sprinkles, etc. They are generally served on trays or plates as part of a birthday celebration or during Christmas, accompanied by other cookies and Pan de Pascua (Easter bread).
If you're looking for the recipe for coconut macaroons, it's also on the blog.
