Bolinhos de Coco

Ingredients

• 300 g coconut
• 150 g sugar
• 3 egg yolks
• 1 egg
• powdered sugar

Method

Combine the desiccated coconut, sugar, and egg yolks in a bowl and mix until the coconut is fully saturated and the mixture holds together when squeezed. The egg yolks act as both binder and emulsifier, coating the coconut shreds and preventing them from drying out during baking. Add the whole egg and fold it in gently — you're not whipping air here, just distributing the moisture evenly. The mixture should look dense and paste-like, with no dry pockets visible. If it feels grainy or slack, you've either added too much egg or your coconut is too coarse; sift it and recombine.

Divide the mixture into 12–15 portions (about 20–25 g each) and pack them firmly into rough balls. The compression matters: it prevents the baking from creating a crumbly, separated crumb and forces the egg to set evenly throughout. Arrange them on a lined baking sheet, leaving 3 cm between each — they don't spread much, but you need air circulation underneath to prevent soggy bottoms. If using a cupcake tin, fill each hole roughly two-thirds full; this gives you a more uniform dome.

Bake at 180°C for 12–15 minutes. The surface should darken to pale gold, not deep brown — overshooting dries the interior and turns the coconut bitter. The actual cue is texture: tap one gently with a skewer. Resistance means the egg has set, but the center should still feel very slightly yielding. They'll firm as they cool. Pull them early if you're uncertain; they continue cooking on the sheet.

Cool for five minutes on the tin, then transfer to a wire rack. Once completely cool, dust generously with icing sugar — this cuts the richness of the egg and coconut slightly and gives you the traditional appearance. These keep in an airtight container for four days, though the exterior will soften as the moisture equalises. Eat them within two days for the best contrast between the sugar crust and the soft, yielding interior.