These coconut candies are a Bolivian favorite. One bite of the toasted flakes and you'll know why.
What You Need
Original recipe yields 10 servings
1/2 cup canned sweetened condensed milk
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
40 whole PLANTERS Almonds (about 1/3 cup)
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Let's Make It
Heat oven to 300°F.
Beat egg and milk with whisk in medium bowl until well blended. Stir in coconut. Let stand 5 min.
Spoon into 40 mounds on well-greased baking sheets, using heaping teaspoonful coconut mixture for each. Press nut into center of each.
Bake 18 to 20 min. or until golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
A Bolivian favorite, these coconut candies are especially popular during the Fiesta del Gran Poder, La Paz's biggest festival.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
40 candies or 10 servings, 4 candies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.