Mexican Coconut Candy Recipe

Mexican Coconut Candy Recipe 14 ounces sweetened shredded coconut, (1 package) 1 14 ounce can sweetened condensed milk Preheat the oven to 350°F. In a large bowl, stir together coconut and sweetened condensed milk until well-combined. Coat mini muffin pans with non-stick spray. Fill each muffin cup to the top, flush with the pan, with the coconut mixture, pressing to tamp down. Bake for 12-15 minutes, or until the edges are golden brown. Cool completely in the pan.