Brazilian coconut kisses are delicious, small bites of coconut fudge, and rolled in yet more wonderful coconut. They are sweet, rich, and a perfect ‘little something’ after a meal.
When a candy is this tasty, has only four ingredients, and is ready in just a few hours, it definitely makes my rotation, especially when I have friends and family visiting.
They make a beautiful presentation when arranged on a plate or boxed as a gift. Because this candy is so different and a bit unexpected, I love taking them as a hostess gift or bring to a dinner party. Be prepared to share the recipe – you will get asked…many times.
WHAT DO I NEED TO MAKE THIS RECIPE?
Four things are all that’s needed to make this sublime candy. Ready?
- Sweetened condensed milk – not evaporated milk.
- Sweetened shredded coconut – this is shredded coconut that has sugar added. It will be moist and very tender. Don’t use unsweetened coconut for this recipe.
- Butter – real butter and never margarine.
- Vanilla – use the best vanilla that you can afford. It’s worth it.
Complete your cookie platter with a few of these tried and true recipes:
- Key Lime Chippers
- Chewy Almond Macaroons
- Salted Peanut Butter Cookies
- Poppy Seed Hamantaschen
- Russian Tea Cakes
- Easy Peanut Butter Cookies
- Ultimate Mexican Hot Chocolate Cookies
BRAZILIAN COCONUT KISSES
These Brazilian coconut kisses are the perfect little sweet treat. They are smooth, sweet, with a fudge-like texture and full of coconut flavor. Plus, with only four ingredients, they are also ridiculously easy to make.
- Prep Time: 20 minutes + 2 hours chill time
- Cook Time: 25 minutes
- Total Time: 45 minutes + 2 hours chill time
- Yield: Makes 20 pieces 1x
- Category: Desserts
- Method: Simmer
- Cuisine: Brazilian
Ingredients
1 (14-ounce) can sweetened condensed milk
1 ½ cup sweetened shredded coconut, divided
1 tablespoon butter, more to grease hands and plate
1 tablespoon vanilla
Instructions
In a medium saucepan over low heat, stir together the condensed milk and butter. Simmer and continue to cook, stirring often, until the milk has reduced by half and has thickened, about 20 – 25 minutes.
Remove from the heat and stir in 1 cup of coconut and vanilla. Set aside to cool.
Lightly grease a bowl with butter.
When the ‘dough’ is cool enough to handle, spoon into the bowl and chill in the refrigerator at least 2 hours.
Place the remaining ½ cup coconut into a food processor. Pulse it a few times to chop the shreds just a bit.
Pour the coconut onto a shallow plate. Set aside.
Grease a tablespoon or cookie scoop with butter. Scoop the coconut dough and roll into tablespoon-sized balls.
Roll in the coconut until lightly covered. Place the candy into a paper candy cup or onto a serving platter. Continue with the remaining dough.
Serve immediately or store in a tightly covered container in the refrigerator.