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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened, dried coconut
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 1 tsp almond flavoring
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup jordan almonds
                                                                  • Yes No 20 small HERSHEY'S® Kisses
                                                                  • Yes No 1/2 cup chocolate
                                                                  • Preheat oven to 325 degrees. In a large bowl, stir together the coconut, condensed milk, almond flavoring, and a pinch of salt. Coarsely chop the jordan almonds or other nuts. If jordan almonds are too hard to chop, microwave them for about 30 seconds, until their candy shells start to crack. Stir almonds into the coconut mixture. Line a baking sheet with silpat, foil, or parchement paper. Using a cookie or small ice cream scoop, place mounds (about 1-2 inches in diameter) of the coconut mixture onto the cookie sheet. With a buttered finger, press an indentation in the top of each cookie (where the chocolate egg will sit after they are baked). Bake cookies for 15-20 minutes, until golden brown on the top and edges. Let cookies cool on pan for 10 minutes, then use a spatula to transfer them to a rack. Carefully melt the chocolate in the microwave, only heating it 30 seconds at a time and stirring carefully after each 30 seconds. When chocolate is melted, use a spoon to drizzle it over the cookies. (Or place chocolate in a ziplock bag, seal bag, and cut off one corner of the bag to make a hole for piping the chocolate). Top each cookie with a chocolate egg. Store cookies in an airtight container.
                                                                  • Makes about 20 cookies.
                                                                  Cuisine:YesNojordanian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ziplock bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    mounds

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