COCADA MINI PIES

COLOMBIAN COCADA MINI PIES

This recipe is a cross between a cookie and the Colombian cocada .The base is a pâte sucrée with panela instead of sugar and for the filling caramelized coconit stuffed with egg and butter.


INGREDIENTS:

-600 gr sweet dough with brown panela the recipe here spanish version

FOR THE FILLING -
-500 gr coconut crumbs the recipe here
- Lemon zest (optional)
--2 eggs
-30 gr butter

INSTRUCCIONES:
1. Shape the sweet dough into a 20 cm pan for tarts or cut small circles to mini pie and shape into a muffin pan.
2.Mix the coconut crumbs with the eggs , butter and flavore it with vanilla or lemon.
3.Fill the pie or mini pies with the filling and bake in a preheated oven at 180º until golden and no egg scent is perceived.