Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
• In a medium mixing bowl, stir together 3.5 cups sweetened shredded coconut, 2.5 tablespoons corn starch, 3/4 cup sweetened condensed milk, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract until evenly combined.
• Let the mixture sit for 3 to 5 minutes.
• Using 2 tablespoons, drop the mixture by heaping rounded spoonfuls onto the prepared parchment-lined baking sheet, spacing the mounds about 1 inch apart.
• Bake in the preheated oven for 15 to 20 minutes, watching closely, until the cocadas are lightly golden brown.
• Remove the baking sheet from the oven and transfer the cocadas to a wire rack to cool completely.
• Once cooled, dust the cocadas with 1/4 cup confectioners' sugar using a fine-mesh sieve or sifter.
• Store the cookies loosely covered at room temperature until ready to use.