Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "106600a2311a4213a6c42daa4403ef79",
    "updated": "2025-04-23T20:30:13.915Z",
    "title": "Chocolate-Dipped Coconut Cookies with Brown Butter and Sea Salt",
    "subtitle": "Gluten-Free, Vegetarian",
    "description": "These delightful coconut cookies are a personal adaptation of a recipe I discovered years ago.  The simple base is elevated with the rich complexity of brown butter and a hint of cinnamon.  Dipping them in chocolate and sprinkling with sea salt adds a final touch of indulgence, making them truly irresistible.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "unsweetened, medium grated or shredded coconut",
          "eggs",
          "sugar",
          "vanilla extract",
          "ground cinnamon",
          "chocolate, chopped",
          "vegetable oil",
          "flaky sea salt"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.",
      "In a small saucepan over medium-high heat, melt the butter.  Continuously monitor the butter as it cooks, allowing it to become golden brown and fragrant. Once the milk solids begin to separate, remove from heat and stir in the coconut until well coated.",
      "In a large bowl, beat the eggs and sugar together until light and fluffy. Incorporate the vanilla extract and cinnamon.",
      "Combine the coconut-butter mixture with the egg mixture, stirring thoroughly.  Drop rounded teaspoons of batter onto the prepared baking sheets, ensuring about 1 inch of space between each cookie to allow for spreading.  Stir the batter occasionally as you work to redistribute the melted butter.",
      "Bake for 8 to 11 minutes, or until golden brown.  Transfer the cookies to a wire rack to cool completely.",
      "To temper the chocolate, melt half of it in a double boiler over low heat. Remove from heat and add the oil and the remaining chocolate. Stir until completely melted and smooth.",
      "Dip half of each cooled cookie into the tempered chocolate and place back on the parchment paper. Sprinkle with flaky sea salt and allow the chocolate to set."
    ],
    "notes_ingredients": "Using the correct coconut is crucial for this recipe.  Use medium grated or shredded unsweetened coconut. Avoid large-flake or sweetened coconut.",
    "notes_instructions": null
  }
]