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Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Watch how to make this recipe.
Cocadas
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 35 min
- Cook: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 107
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 48 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 35 min
- Cook: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 107
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 48 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes.
- Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
- Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve.
