Among all the gastronomical delicacies found across Colombia’s Caribbean Coast stand out its traditional cookies, which stand out for their authentic flavors and family stories. Below, we present a top five list of traditional cookies from the Colombian Caribbean.
Traditional cookies from the Colombian Caribbean
Chepacorinas – Bolivar
Originating from the municipality of El Carmen de Bolivar, chepacorinas are emblematic cookies of the region. Their history dates back to 1947, when Josefa Corina Rios Torres affectionately known as “Chepa” created this unique recipe, now considered a true culinary treasure.
Made with wheat flour, costeño cheese, sugar, milk, and baking soda, these cookies have a distinctive flavor. They are typically eaten for breakfast or as a dessert, often accompanied by a cup of black coffee (tinto).
@viajeroconsabor Chepacorina, galleta de El Carmen de Bolívar #galleta #cartagena #barranquilla #costeños #monteria #chepacorina #food #viral ♬ Carmen de Bolivar – Lucho Bermudez
Ingredients:
Wheat flour
Grated costeño cheese
Sugar
Milk
Baking soda
Preparation:
Mix the flour with the previously ground cheese.
Add the milk, sugar, and baking soda.
Knead until the dough is smooth and uniform.
Shape the cookies and brush them with milk.
Bake at 155 °C (311 °F) for 20 to 30 minutes, preferably in a wood-fired oven.
Maria Luisa Cookies – Bolivar
Traditional to the municipality of San Juan Nepomuceno, these cookies were created over 60 years ago by Maria Narciza Bustillo. Filled with dulce de leche and topped with meringue, María Luisa cookies are a treat for lovers of artisanal sweets—perfect to pair with a good coffee.
@eycienaga 🍪LAS MARIA LUISAS | SAN JUAN NEPOMUCENO 📞 314 569 6216 📍 San Isidro Kra 7 No. 12-61 ( San Juan Nepomuceno) #galletas #dulce #sanjuandenopomuceno ♬ BACANO – Silvestre Dangond
Ingredients:
Wheat flour
Eggs
Margarine
Vanilla
Baking powder
Dulce de leche (filling)
Meringue (topping)
The preparation may vary by family tradition, but it generally involves baking the cookie layers, filling them with dulce de leche, and topping each cookie with whipped meringue.
Coconut Casadillas – Caribbean and Pacific Coasts
Though more commonly associated with Colombia’s Pacific coast, coconut casadillas are also found in the Caribbean, where coconut is an essential ingredient. These soft, sweet treats are a variation of cocadas and have deep roots in Afro-Colombian cuisine.
Ingredients:
Grated coconut
Panela or sugar
Coconut milk
Cinnamon and cloves
Preparation:
Grate the coconut and mix it with the coconut milk.
Cook over low heat with the panela and spices until it caramelizes.
Form small portions and let them cool until they reach the desired texture.
They are enjoyed as a dessert or snack, usually with coffee or natural juices.
Cassava Panderos – Traditional in Valle del Cauca, Popular on the Coast
Although originally from Valle del Cauca, cassava panderos are very popular in the Caribbean region, especially at tollbooths, where street vendors sell them as a crunchy snack. These cookies are known for their firm texture and subtle anise flavor.
@chefandy7 QUE!!! PANDEROS😱🇨🇴 una receta facil y deliciosa, ¿De que parte crees que es esta receta de panderos? (Huila 🇨🇴 o Valle del cauca 🇨🇴) #recetas #recetasfaciles #postre #panaderia #panderos #dulce #pan #chefandy7 #recetacasera ♬ A Summer Place – Hollywood Strings Orchestra
Ingredients:
Cassava starch
White and brown sugar
Baking powder
Butter
Egg
Anise extract or aguardiente
Preparation:
Mix the starch with the sugars, baking powder, and room-temperature butter.
Add the egg and anise extract, kneading until smooth.
Let the dough rest for 30 minutes.
Roll into thin logs, cut into small squares, and mark each with a fork.
Bake at 163 °C (325 °F) for 15 minutes, until golden brown.
Almojabanas Campechanas – Atlantico
Typical of Campeche in the Atlantico department, these almojábanas are known for their spongy texture and mild flavor, thanks to a blend of corn flour and costeño cheese. The recipe, over 50 years old, was popularized by Celedonia Escobar and Roberto Ortega, founders of the renowned eatery La Gran Parada.
@veranodelarosa Imposible no detenerse. Las mejores almojábanas, galletas, casadillas y rosquitas.
Ingredients:
Corn flour
Grated costeño cheese
Eggs
Butter
Milk
Baking powder
Preparation:
Mix the corn flour with the grated cheese.
Add the eggs, butter, and milk, kneading until soft.
Shape into portions and bake—preferably in a wood-fired oven—until golden.
They are best served warm, typically accompanied by a cup of coffee.