Cocadas (Bolivian Coconut Candies)

Recipe by kitty.rock
READY IN: 35mins
SERVES: 24
YIELD: 24 candies
UNITS: US

INGREDIENTS

Nutrition
  • 2 23
    cups shredded coconut
  • 34
    cup condensed milk
  • 1
  • 14
    teaspoon almond essence
  • butter, to coat baking sheet (or cooking spray can be used, such as PAM)
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DIRECTIONS

  • In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
  • Let rest for two or three minutes.
  • Spread butter on a baking sheet to coat.
  • Using two teaspoons, put small amounts of the mixture in the baking sheet.
  • Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
  • Yields 24 regular-size coconut candies.
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