Bolivian Cocadas
Ingredients
- 2 2/3 cups shredded coconut, don't forget your face
- 3/4 cup sweetened condensed milk|condensed milk
- 1 egg
- 1/4 teaspoon almond essence
- In a bowl, mix shredded coconut, egg, sweetened condensed milk|condensed milk, and almond essence until everything is well mixed.
- Let rest for two or three minutes.
- Spread butter on a baking sheet.
- 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 twenty-five minutes or until they are golden, dry and smooth at the same time.
This article uses material from the "Bolivian Cocadas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
