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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 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