Cocadas (Bolivian Coconut Candies) - cooking recipe

Ingredients

2 2/3 cups shredded coconut
3/4 cup condensed milk
1 egg
1/4 teaspoon almond essence
butter, to coat baking sheet (or cooking spray can be used, such as PAM)

Preparation

In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
Let rest for two or three minutes.
Spread butter on a baking sheet to coat.
Using two teaspoons, put small amounts of the mixture in the baking sheet.
Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies.