Cookie Truffles with Dulce de leche

Versión en español

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

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Easy and delicious.

• Total Time: 30 minutes
• Yield: 40

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

1. 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.
2. Grind the walnuts. Not as fine as crackers.
3. 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.
4. Scoop out portions and roll between hands to form balls.
5. 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.
6. Serve or store in an airtight container for up to 5 days.

• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Category: Cookies
• Cuisine: Chilean

Nutrition

• Serving Size:
• Calories: 104
• Sugar: 8.2 g
• Sodium: 61.8 mg
• Fat: 4.3 g
• Saturated Fat: 1.4 g
• Carbohydrates: 14.8 g
• Fiber: 0.3 g
• Protein: 1.9 g
• Cholesterol: 2.9 mg

Keywords: Chilean Cookie Truffles,

Another version

• 500 grams of plain cookies, like Marias (on Latino markets) or plain butter cookies
• 1 can condensed milk
• 1/4 cup cocoa powder

1. 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.
2. 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.
3. Serve. Stored in an airtight container up to 3 days last.