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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 minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 602kcal
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
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.
Calories: 602kcal | Carbohydrates: 73g | Protein: 6g | Fat: 32g | Saturated Fat: 27g | Cholesterol: 19mg | Sodium: 279mg | Potassium: 478mg | Fiber: 3g | Sugar: 65g | Vitamin A: 155IU | Vitamin C: 2.1mg | Calcium: 175mg | Iron: 1.6mg