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Venezuelan homemade coquitos: homemade recipe

Venezuelan homemade coquitos are delightful coconut treats that exude warmth and festivity. These small, golden-brown morsels are a staple in the array of Venezuelan desserts, especially during celebratory gatherings and holidays. Their preparation is a simple yet satisfying process that fills the home with a sweet, inviting aroma.

To make these coquitos, the first step is to preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper. The syrupy richness of sweetened condensed milk is combined with finely shredded coconut and a hint of vanilla extract in a large mixing bowl, creating a thick and aromatic mixture. An egg yolk is then added, enhancing the color and texture, ensuring the coquitos hold together beautifully as they bake.

Using a spoon or cookie scoop, small mounds of this sweet, coconutty batter are carefully placed onto the baking sheet, ensuring enough space between each to allow for even baking. As they bake for 12-15 minutes in the preheated oven, the edges of the coquitos turn a luscious golden brown, signifying their readiness.

Once out of the oven, the coquitos are left to cool slightly on the baking sheet before being transferred to a wire rack. This cooling period helps them firm up, achieving the perfect balance of a crispy exterior and a tender, chewy interior. When completely cooled, they can be stored in an airtight container to keep their freshness.

These Venezuelan coconut bites are not only delectable but also carry a sense of tradition and community. Their simplicity and deliciousness make them a cherished favorite across generations.

Ingredients

1 can sweetened condensed milk
1 cup shredded coconut (unsweetened)
1 tsp vanilla extract
1 egg yolk

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, and vanilla extract. Stir until well combined.
3. Add the egg yolk to the mixture and continue to stir until the yolk is fully incorporated.
4. Use a spoon or a cookie scoop to drop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake in the preheated oven for 12-15 minutes, or until the edges of the coquitos are golden brown.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Once cooled, store the coquitos in an airtight container.

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