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Loading...Beijinho, often called the coconut cousin of Brigadeiro, is a beloved Brazilian party sweet. Made from condensed milk, butter, and shredded coconut, these soft, fudgy bonbons are rolled in sweetened coconut and finished with a clove for a festive, traditional touch. Serve them at birthdays, weddings, or alongside coffee for an authentic taste of Brazil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield20 bonbons
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 18 gFat
- 13 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 45 gSugar
- 5 gProtein
- 110 mgSodium
- 230 mgPotassium
- 160 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the bonbon base
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/2 cup (45 g) unsweetened shredded coconut
- 1/4 teaspoon pure vanilla extract
- Pinch of fine sea salt
For coating and decorating
- 1 cup (90 g) sweetened shredded coconut
- 1 tablespoon unsalted butter, softened (for greasing hands)
- 20 whole cloves, for traditional garnish
- 20 mini paper candy cups, optional
Directions
- Combine the condensed milk, butter, unsweetened shredded coconut, vanilla, and salt in a medium nonstick saucepan over medium-low heat.
- Stir constantly with a silicone spatula, scraping the bottom and edges, until the mixture thickens, pulls away from the pan, and the coconut looks glossy, about 12 to 15 minutes.
- Transfer the mixture to a lightly buttered plate, spread it into a thin layer, and let it cool to room temperature, about 30 minutes, or refrigerate for 10 minutes if you are in a hurry.
- Place the sweetened shredded coconut in a shallow bowl and set up a parchment-lined tray for the finished bonbons.
- Scoop heaping teaspoons of the cooled mixture (about 15 g each) and roll between lightly greased palms into smooth balls.
- Roll each ball in the sweetened coconut until evenly coated, pressing gently so the flakes adhere without falling off.
- Press a single whole clove into the top of each bonbon for the classic Brazilian presentation.
- Arrange the bonbons in mini paper candy cups if desired, and chill for at least 20 minutes before serving so they firm up nicely.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; serve cold or at cool room temperature.
Cook’s Notes
- Stir the mixture continuously over medium-low heat; scorched condensed milk will ruin the batch and stick stubbornly to the pan.
- For a deeper, almost caramelized flavor, cook the base a minute or two longer until it leaves a clean track behind the spatula.
- Lightly grease your hands with softened butter when rolling the bonbons to prevent sticking and create a smoother surface.
- If you cannot find whole cloves, the bonbons are traditionally finished with a tiny square of buttered paper or a candied cherry instead.
- Beijinho tastes best after resting overnight in the fridge, which allows the coconut to soften and the flavors to meld together.
