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Beijinho de Coco - Brazilian Coconut Candies

Beijinho de Coco -  Brazilian Coconut Candies

Dar es Salaam, Tanzania

1 can sweetened condensed milk
2 yolks (remove the skin with a fork)
2 small package (about 1 1/2 cups) of super fine coconut. You might need to pass it through a food processor to make it really fine. Use one package to add into the bonbon mixture and one package to roll the bonbons in. You can roll the bonbons in either regular or toasted coconut.

Cloves (or silver dragees, or mini-M&Ms) one each to decorate the finished bonbon.

Mix the egg yolks with the sweetened condensed milk in a thick sauce pan over medium heat - constantly stirring with a wooden spoon. When the mixture pulls away from the bottom and sides of the pan, turn off the burner and remove from heat. Add the finely shredded coconut. Let mixture cool to room temperature.

Butter your hands and roll a small 1/2 teaspoon or slightly more into a ball in the palms of your hands. Roll into the coconut mixture. Place in a small candy cup. Place one decoration in the center of the bonbon (one clove, dragee or mini M&M)

Store in an airtight Tupperware container until served to prevent the candies from drying out.