Brazilian Coconut Cookies – a delicious recipe with sugar, water, egg yolks, flour, coconut, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 3-quart saucepan, combine sugar and water and cook over medium heat, stirring until sugar dissolves.
2
Cook until syrup reaches a temperature of 230u00b0 on a candy thermometer.
3
In a small bowl, mix egg yolks and flour together, blend well.
4
Add 2 tablespoons of syrup, stirring.
5
Slowly pour mixture into syrup in the saucepan, stirring constantly.
6
Add coconut and simmer over low heat, stirring, until mixture is thick and stiff.
7
Don't allow mixture to come to a boil.
8
Remove the pan from the heat, stir in the vanilla and let cool to room temperature.
9
Preheat oven to 375u00b0.
10
Shape mixture into small balls, 1 tablespoonful at a time. Butter cookie sheet and bake cookies in oven for 15 minutes.
11
Cool. Makes 40 cookies.
432
kcal
Calories
10
g
Fat
72
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. sugar, 1/2 c. water, 4 egg yolks, lightly beaten, 1/4 c. flour, and more.
Yes, Brazilian Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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