Bolivian Cocadas

Ingredients

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

Directions

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