Cocadas

Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

In a small saucepan, combine the piloncillo and water. Heat over medium heat, stirring occasionally, until the piloncillo is completely dissolved and a light syrup forms. Remove from heat.

In a large mixing bowl, combine the shredded coconut, ground Mexican cinnamon, and lime zest. Mix well to distribute the flavors.