Brazilian Coconut Cookies (Brazil) Recipe

1. 1

   In a heavy 2 to 3-qt saucepan, combine the sugar and water and cook over moderate heat, stirring only till the sugar dissolves.

2. 2

   Cook undisturbed till the syrup reaches a temperature of 230 degrees on a candy thermometer, or possibly a small amount dropped into ice water immediately hardens into a thread.

3. 3

   In a small bowl, quickly mix the egg yolks and flour together till they are well blended, then add in 2 Tbsp.

4. 4

   of warm syrup, stirring constantly.

5. 5

   Slowly pour the mix into the syrup in the saucepan, stirring constantly.

6. 6

   Add in the coconut and simmer over low heat, stirring, till the mix becomes very thick and stiff.

7. 7

   Don't allow the mix to come to a boil at any point.

8. 8

   Remove the pan from the heat, stir in the vanilla, and let the mix cold to room temperature.

9. 9

   Preheat the oven to 375 degrees.

10. 10

    Shape the cookie mix, a Tbsp.

11. 11

    at a time, into small balls by rolling it quickly between your palms.

12. 12

    Arrange the balls 1 inch apart on a buttered cookie sheet and bake in the center of the oven for 15 min or possibly till the cookies are a delicate golden.

13. 13

    Cold and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.