Ingredients for Cocadas Bolivian Coconut Candies
- 4 cups (200g) shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon almond extract
- 2 tablespoons butter
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How to Make Cocadas Bolivian Coconut Candies
- Preheat your oven to 350°F (175°C).
- In a medium bowl, thoroughly combine 4 cups (200g) shredded coconut, 2 large eggs, 1 (14-ounce) can sweetened condensed milk, and 1 teaspoon almond extract. Mix until well blended.
- Let the mixture rest for 2-3 minutes to allow the coconut to absorb the liquid.
- Lightly grease a baking sheet with 2 tablespoons of butter.
- Using two teaspoons, carefully drop rounded teaspoons of the coconut mixture onto the prepared baking sheet, leaving some space between each candy.
- Bake for 25-30 minutes, or until the cocadas are golden brown, dry on the surface, and slightly firm to the touch.
- Let the cocadas cool completely on the baking sheet before serving. Garnish with sliced almonds, if desired.
- Enjoy your homemade Bolivian Cocadas! They are best enjoyed at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
19g
Carbs
3g