Lime-Piloncillo Cocada

Lime-Piloncillo Cocada
Photo: Kritsada Panichgul
Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
45 mins


  • 4 egg whites

  • 1 teaspoon vanilla

  • ¼ teaspoon cream of tartar

  • teaspoon salt

  • 1 ⅓ cup grated piloncillo (Mexican dark brown sugar) (about 5 ounces) or packed brown sugar

  • 1 14 ounce package flaked coconut

  • ½ cup chopped roasted and salted pistachio nuts or chopped toasted almonds

  • 2 tablespoon finely shredded lime peel


  1. Preheat oven to 325°F. Line cookie sheets with parchment paper; set aside. In an extra large mixing bowl combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add grated piloncillo, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In a medium bowl stir together coconut, nuts, and lime peel. Fold coconut mixture into egg white mixture, half at a time.

  2. Drop dough by teaspoons 1 inch apart onto prepared cookie sheets. Bake for about 15 minutes or until golden brown. Transfer to wire racks; cool.


Layer cookies between sheets of waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition Facts (per serving)

57 Calories
3g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 57
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Sodium 32mg 1%
Total Carbohydrate 8g 3%
Total Sugars 7g
Protein 1g
Calcium 10.1mg 1%
Potassium 48mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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