Bolivian Cocadas

FORTH GRADE PROJOCT BOLIVIAN CACADAS

Ingredients

• 2 2/3 cups shredded coconut, don't forget your face
• 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.