An absolute classic for children’s birthdays and very easy to make, these Chilean Cocadas or Cookie Truffles with Dulce de leche and ground cookies are delicious. I like them the most when they are drier and with a delicious tea or coffee.
I leave you the more traditional version and an alternative with condensed milk and rolled in cocoa powder.
Both versions can be rolled in colored beads, sheered coconut or cocoa powder, chocolate beads, etc. They are generally served on trays or plates as part of a birthday or Christmas, accompanied by other cookies and Easter bread.
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Cookie Truffles with Dulce de leche
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 40 1x
- Category: Cookies
- Cuisine: Chilean
Description
Easy and delicious.
Ingredients
- 450 grams Maria cookies or/and digestive cookies
- 100 grams of walnuts
- 400–450 grams of Dulce de leche
- 1/2 cup of unsweet shredded coconut
Instructions
- In the food processor, grind the cookies very fine, about two minutes. You can also put the cookies in a bag and crush them with a rolling pin.
- Grind the walnuts. Not as fine as crackers.
- Put the ground cookies with the walnuts in a bowl, add the Dulce de leche, and mix well with a fork and then with your hands until you get a smooth dough.
- Scoop out portions and roll between hands to form balls.
- Pass each ball through the shredded coconut. If the surface has dried, you can pass each ball through the water quickly for a few seconds and then roll it in the coconut.
- Serve or store in an airtight container for up to 5 days.
Keywords: Chilean Cookie Truffles,
Another version
40 balls of diameter ~ 2cm
Ingredients:
- 500 grams of plain cookies, like Marias (on Latino markets) or plain butter cookies
- 1 can condensed milk
- 1/4 cup cocoa powder
Preparation:
- Grind the cookies very finely using a food processor or put them in a bag and crush using the rolling pin. My grandmother has a manual grinder that we use for this.
- Place crushed cookies in a large bowl and add 3/4 of the can of condensed milk, mix with a spoon, then by hand, add more condensed milk if necessary the idea is to be able to form a sticky dough, use more than you think you need because they dry out a little after being form. Take spoonfuls and form balls working with your hands, roll in cocoa powder, and place in paper cups.
- Serve. Stored in an airtight container up to 3 days last.
Over the past five years, Latin food had gotten popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common ones with the cookie made out of cornstarch and also Chocolate Alfajores Havanna.
Peruvian Cornstarch Alfajores are my favorite cookies, I grew up eating them. In my family, any special occasion such as a birthday, baptism, family reunion, etc required a cookie buffet and Peruvian cornstarch Alfajores were always present.
This recipe is adapted from our old family recipe and an old recipe from a Chilean magazine. These cookies keep their shape, so you can cut them in different shapes.
This Chilean Pineapple Cake brings back many memories because it is my cousin’s favorite cake, and every year he will ask for it. It was perfect because his birthday is in the middle of summer, this cake is fresh and quick to bake.
Back to school lunch ideas: Here in Houston, we just started the school year, and now I have to send two school lunches every day. We have negotiated a Solomonic solution with my kids. They have a very Chilean passion for bread, so one week they take three days of the week a sandwich, following week only two days and the rest is hot or cold food from home. Still, figuring out what to send is not easy for me.
