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Coconut Brigadeiros

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Yields about three dozen.

Brigadeiros are Brazilian candies that owe their melt-in-your-mouth texture to sweetened condensed milk that's cooked down until it's thick and fudge-like. Though chocolate brigadeiros are the classic, coconut is a tasty flavor variation.

  • 1 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 2 Tbs. unsalted butter
  • 2 tsp. light corn syrup
  • 1 cup finely shredded, unsweetened coconut (toasted, if desired)
Tip:
If you can’t find finely shredded unsweetened coconut, you can buy coconut chips or flaked coconut and run it through a food processor until it looks like it was grated on the smallest holes of a box grater. Be sure it’s unsweetened, or the brigadeiros will be much too sweet.

Put the condensed milk, coconut milk, butter, corn syrup, and ½ cup of the coconut in a 3-quart heavy-duty saucepan and bring to a boil over medium heat. Turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan. (It’s OK if the residue is slightly brown.)

Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate until very firm, 3 to 4 hours.

Put the remaining ½ cup coconut in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the coconut as you finish rolling it. When you have 4 to 6 brigadeiros, roll them in the coconut and lift them out with your fingers semi-open, carefully shaking off the excess.

Make Ahead Tips

Store brigadeiros in a tightly covered container at room temperature for up to two days or in the refrigerator for up to two weeks. (If refrigerating, bring to room temperature before serving for the best flavor and texture.)

nutrition information (per serving):
Size : per piece; Calories (kcal): 50; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 10; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 0;

Photo: Scott Phillips

This has to be one of the most delicious recipes I have tasted. My best friends mother which was Brazilian always made brigadeiros for us while growing up. Since we departed ways as we grew up I was left without any until I found this amazing comapany called Brigadeiro Palace. They have over 35 flavors I never even though would be possible to create out of brigadeiros. I definetely reccomend anybody that loved this recipe to check them out. http://www.brigadeiropalace.com

These are absolutely delicious, I made them along with several other recipes from fine cooking for my son's baptism party and everyone loved them, there wasn't a single one left! I made them a couple of days in advance and stored them in an airtight container in the fridge.

My friends and family prefer the coconut brigadeiros to the chocolate ones, but both are equally delicious! One note to the cook- be very careful not to burn the coconut flakes when added to the batter, otherwise it ruins the taste!

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