Snack · 40 min · brazilian

Beijinho (Coconut Truffles)

Dinner decisions, handled: Beijinho (Coconut Truffles) pairs condensed milk with shredded coconut for a 40-minute Brazilian snack.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Condensed milk
• 2 cups Shredded coconut
• 2 tbsp Butter
• 12 Cloves
• 0.25 tsp Salt

Steps

1. Combine the condensed milk, 1.5 cups of the coconut, butter, and salt in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, 10 to 12 minutes, until the mixture thickens and pulls away from the pot in a mass.
3. Spread on a buttered plate and cool completely — the mixture must be at room temperature to roll.
4. With buttered hands, roll into small balls and coat in the remaining shredded coconut.
5. Press a single clove into the top of each — the signature beijinho look, and a whisper of spice.
6. Serve in mini paper cups alongside brigadeiros. The two are inseparable at every Brazilian celebration.

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