RECETAS Y COCINA

Ingredients

• 2 2/3 cups shredded coconut
• 3/4 cup condensed milk
• 1 egg
• 1/4 teaspoon almond essence

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.

Using two teaspoons, put small amounts of the mixture in the baking sheet.

Bake at medium temperature (European oven: 163ºC; American oven: 325ºF) for twenty-five minutes or until they are golden, dry and smooth.

Yields 24 regular-size coconut candies.

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