Coconut Cookies (Panamanian Cocadas)

Panamanian cocadas are delicious little coconut cookies that reminds me of a macaroon. These little Panamanian Cocadas are made with sweetened condensed milk as opposed to eggs. These were a perfect ending to our International Cuisine meal which we enjoyed with another specialty of Panama some Gesha coffee.

3½ cups sweetened coconut, shredded
¾ cups sweetened condensed milk
2½ Tbsp. corn starch
½ tsp. pure almond extract
1 tsp. pure vanilla extract

Preheat oven to 375°F.

In a mixing bowl, mix together all the ingredients and let sit for about 5 minutes.

Using a Tablespoon drop a heaping rounded spoonful onto a parchment lined cookie sheet. Place them about an inch a part.

Bake for about 15 minutes watching closely and removing when they turn light brown.

Remove from the oven and let them cool on a wire rack.

If you want you can sprinkle them with powdered sugar but they are wonderful just the way they are.

Makes 4 servings.