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Nom Nom Nom.
Cocada cookies are usually a fairly simple affair - grated coconut, condensed milk, some almond flavoring. But I wanted to use up some leftover Easter candy, especially a big box of Jordan almonds. I chopped them up and added them to the coconut mixture. They added a lot of great taste to the cocadas, and some pretty specks of pastel color. Once the cookies were baked, I topped each one with a chocolate egg (a hershey's kiss would also work), and drizzled melted chocolate over them (sorry about that, half-eaten chocolate bunny). The coconut, almond and chocolate combination is delicious.
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