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


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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  • Alimento base: Coconut
  • Dificultad: Easy
  • Tiempo preparación: 35 min.
  • Comensales: 24
  • Estacionalidad: All year
  • País: Bolivia
  • Comunidad:
  • Típica de: Bolivia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes

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