Chilean Cocadas
Those cute little macaroons not only looked delicious but also were easy to enjoy. Two was my limit as they are very sweet. The perfect party dessert recipe.
Ingredients
- 3.5 cup sweetened coconut, shredded
- ¾ cup sweetened condensed milk,
- 2.5 tablespoons corn starch
- ½ teaspoon almond extract,
- 1 teaspoon vanilla extract
- ¼ cup confectioners sugar
Instructions
- Preheat oven to 400°.
- In a medium mixing bowl stir together the coconut, cornstarch, condensed milk, almond extract, and vanilla extract.
- Let the mixture sit for 3 to 5 minutes
- Using 2 tablespoons, drop the mixture by heaping a rounded spoonful onto parchment lined cookie sheet about 1 inch apart.
- Watching the cocadas closely, bake them for 15 to 20 minutes until they are lightly golden brown.
- Remove the cocadas from the oven and cool them on a wire rack.
- Using a fine meshed sieve or sifter, dust the cocadas with confectioner’s sugar.
- Store the cookies loosely covered until ready to use.
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 48mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.