Coconut Brigadeiros

Step 1

In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes. When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.

Step 2

Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours.

Step 3

Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter. Set aside on a baking sheet.

Step 4

Place remaining 1cup coconut in a wide bowl. Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.