Step 1

Add the condensed milk and butter to a non-stick pan on medium heat.

Step 2

Stir and cook the mixture with a wooden spoon or plastic spatula non-stop.

Step 3

Once the mixture looks more like a dough than a batter, it's time to add the coconut flakes. It should peel away when you scrape the bottom of the pan and reveal it for a couple of seconds before the mixture levels out again.

Step 4

Stir it well to mix the flakes to the dough.

Step 5

Transfer it onto a greased plate and spread it so the coconut brigadeiro can cool down faster. Put it in the freezer for 35 minutes.

Step 6

Before rolling the beijinhos, place a plate full of mini bonbon cups and another with the coconut flakes and sanding sugar mix.

Step 7

With a teaspoon, take a piece of the dough in your hands, roll it, and place the truffle onto the plate with the coating. You will want to make sure to dredge the coconut truffles completely.

Step 8

After dredging all beijinhos, transfer them to candy cups.

Step 9

To finish your sweet, garnish each beijinho with clove and voila. Enjoy!