Panamanian cocadas are delicious little coconut cookies that reminds me of a macaroon. These little Panamanian Cocadas are made with sweetened condensed milk as opposed to eggs. These were a perfect ending to our International Cuisine meal which we enjoyed with another specialty of Panama some Gesha coffee.
This coffee is expensive but really delicious . The coffee beans originally came form Gesha, Ethiopia. These particular beans grow exceptionally well in the tropical weather of Panama. The coffee is not a sour or bitter as regular coffee and we enjoyed it immensely with our Panamanian cocadas. The combination of the two was perfect. If you want to try some gesha coffee you can get some here. Click here .
These little Panamanian Cocadas are loved all over Latin America. I am certain you will love them too. You will just want to make sure that you watch them while they are in the oven, as all ovens vary, and when they turn brown they do so quickly. These are typically served at room temperature and a are truly little delights. If you love macaroons, you will love these.
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Panamanian Cocadas (Coconut Cookies)
- 3 ½ cups shredded coconut sweetened
- ¾ cups sweetened condensed milk
- 2 ½ Tablespoons corn starch
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F.
- In a mixing bowl, mix together all the ingredients and let sit for about 5 minutes.
- Using a Tablespoon drop a heaping rounded spoonful onto a parchment lined cookie sheet. Place them about an inch a part.
- Bake for about 15 minutes watching closely and removing when they turn light brown.
- Remove from the oven and let them cool on a wire rack.
- If you want you can sprinkle them with powdered sugar but they are wonderful just the way they are.