Comments on: Coricos (Mexican Corn Cookies)

By: Paty Pimienta

Paty Pimienta — Fri, 10 Oct 2025 18:29:20 +0000

Quedan deliciosas!!!

By: Sarah

Sarah — Fri, 08 Mar 2024 19:09:50 +0000

I made these for my son-in-law who is gluten sensitive. I live in Arizona’s dry climate, so I had to add extra moisture to the dough. Luckily I had a little bit of maple syrup that I watered down and then the dough held together when I rolled it. Have not tasted the coricos yet, but when I tasted a tiny bit of it raw it tasted okay. I’ll let you know later!

By: Cindy Price

Cindy Price — Wed, 20 Dec 2023 22:18:45 +0000

Made these for our Mexican fiesta on Christmas Eve. Turned out really good . Thank you and Merry Christmas 2023.

By: Maricruz Avalos

Maricruz Avalos — Wed, 13 Sep 2023 04:36:27 +0000

In reply to Alicia. Hi Alicia, was the coconut oil liquid or hardened like the butter? Make sure to use the the same amount as per recipe. A bit of water is good to use but not too much, the sough should have the texture as the one to make tortillas. Also, the coricos should soften the next day, just allow them to cool down and store them in an airtight container.

By: Alicia

Alicia — Tue, 12 Sep 2023 20:46:32 +0000

Thank you for the recipe. I used a little bit of butter and coconut oil. I had a hard time making the masa playable. They keep breaking it so I added water and they are not very soft but they taste very good. Any suggestions?

By: Melissa C

Melissa C — Mon, 20 Mar 2023 07:32:39 +0000

Thanks to this recipe my coricos came out great! You need some practice to get the dough right so my advice is to start adding only half of the syrup and knead, from there, add more of needed. The flavor of those corn cookies are amazing and something worth to try.

By: Carolyn Schirmacher

Carolyn Schirmacher — Sat, 19 Feb 2022 21:27:23 +0000

Follow the syrup recipe given in the recipe. If dough is crumbly add more syrup until it can be rolled out.
I used very thick homemade golden syrup slightly diluted so Spices could be steeped in it. The ratio of liquid to dry was off and the dough wasn’t sticky/ wet enough to roll and shape. Would be nice if the recipe stated ounces of liquid as a light syrup isn’t an accurate measurement. With remaining dough I added agave syrup and the dough held together and rolled out forming the rounds. May try again noting liquid measurement to dry ingredient ratio.

By: Irma Cardenas

Irma Cardenas — Thu, 27 Jan 2022 14:39:56 +0000

Hi Maricruz! I am from Colima too!!! and I confess I never heard of coricos cookies before, thank you for saying the origin of the recipe, is very important to know these things. They looks amazing btw so I might try them once since I have maseca and piloncillo always at home.

By: Genny Nuñez

Genny Nuñez — Wed, 26 Jan 2022 07:34:29 +0000

I made these corn cookies yesterday and they were amazing! the recipe is so easy to follow. And now I know that coricos are a staple in Sonora, thanks! :D