Bolivian Cocadas

Combine the shredded coconut, condensed milk, egg, and almond essence in a medium bowl, stirring until the mixture is evenly blended and holds together when squeezed.

Line a baking sheet with parchment paper or aluminum foil for easy removal of the cocadas.

Scoop small portions of the coconut mixture (roughly walnut-sized) onto the prepared baking sheet, spacing them about 1 inch apart.

Preheat the oven to 350°F (175°C) while shaping the remaining mixture.

Bake the cocadas for 12–15 minutes until the edges are golden brown and the tops are lightly colored.

Remove the baking sheet from the oven and allow the cocadas to cool on the sheet for 5 minutes before transferring to a wire rack or serving plate.