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Panamanian Cocadas on a cooling rack with a purple orchid in the background

Panamanian Cocadas (Coconut Cookies)

A delicious cookie similar to a macaroon, but made with sweetened condensed milk instead of eggs, you will love it!
Course Dessert
Cuisine Panamanian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 602 kcal
Author Darlene at International Cuisine


  • 3 ½ cups shredded coconut sweetened
  • ¾ cups sweetened condensed milk
  • 2 ½ Tablespoons corn starch
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, mix together all the ingredients and let sit for about 5 minutes.
  3. Using a Tablespoon drop a heaping rounded spoonful onto a parchment lined cookie sheet. Place them about an inch a part.
  4. Bake for about 15 minutes watching closely and removing when they turn light brown.
  5. Remove from the oven and let them cool on a wire rack.
  6. If you want you can sprinkle them with powdered sugar but they are wonderful just the way they are.
Nutrition Facts
Panamanian Cocadas (Coconut Cookies)
Amount Per Serving
Calories 602 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 27g169%
Cholesterol 19mg6%
Sodium 279mg12%
Potassium 478mg14%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 65g72%
Protein 6g12%
Vitamin A 155IU3%
Vitamin C 2.1mg3%
Calcium 175mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.