Beijinho is as simple and beloved as its chocolate counterpart, Brigadeiro. The key to success is constant stirring in the pan to prevent the mixture from sticking and to achieve the right, firm consistency. The result is perfectly soft and smooth balls with a rich coconut flavor. This dessert is both visually and gastronomically appealing and is sure to delight any coconut lover.
In a medium saucepan over low to medium heat, combine the sweetened condensed milk, 1 cup of shredded coconut, and butter.
Stir until the butter melts and all ingredients are combined into a smooth mixture. Continue to stir constantly. The mixture should begin to thicken. Cook for about 10-15 minutes, or until the mixture is thick enough to pull away from the bottom of the pan and creates a trail that does not immediately close when you run the spatula through it.
When the mixture reaches the right consistency, remove it from the heat. Transfer it to a buttered plate and let it cool at room temperature for about 15-20 minutes, or until it is firm enough to handle.
Grease your hands with a little butter to prevent the mixture from sticking. Scoop a tablespoon of the mixture and roll it into a small ball about 2 cm in diameter.
Place the ½ cup of shredded coconut in a bowl. Roll the balls in the coconut until they are completely coated. Place the finished Beijinho in small paper cups.
Insert a single clove into the center of each ball. Serve immediately or store in an airtight container in the refrigerator. They taste best at room temperature.