Cajeticas
How do you make coconut and cookie cajeticas?
Crush the cookies into crumbs. In a skillet, melt the butter and mix it with the cookie crumbs, condensed milk, and shredded coconut. Cook over low heat, stirring until the mixture pulls away from the bottom. Let cool, shape into small balls with your hands, and roll them in shredded coconut to decorate.
Ideal for moments when you desperately crave something sweet, as my mom says: “Go bring me something tiny and sweet.” They really come together in no time, and we can satisfy that sudden little craving; they are a vegetarian delight.
The screen will not turn off while you cook.
Servings: Makes about 28 cajeticas
Ingredients
- 1 large can condensed milk (397 g)
- 100 g dry cookies
- 25 g butter
- 125 g desiccated shredded coconut + a little extra for decorating
Instructions
Start by placing the cookies in a mini chopper or blender.
Grind them until you get cookie crumbs.
Place the butter in a medium nonstick skillet and melt it over medium-low heat. Then add the cookie crumbs, condensed milk, and coconut.
Cook over medium-low heat, stirring continuously.
When you see the mixture pulling away from the bottom of the skillet, turn off the heat.
Remove it and place the mixture on a plate or surface to cool.
Once it is completely cold, spread some coconut on a surface. Make small balls with the mixture, roll them in the coconut, and set them aside.
Plate and enjoy the cajeticas whenever you have a little craving. You can store them for up to 5 days in an airtight container.
Enjoy your meal!
Reviews
There are no reviews yet.
- 1 large can condensed milk (397 g)
- 100 g dry cookies
- 25 g butter
- 125 g desiccated shredded coconut + a little extra for decorating