Brazilian Coconut Cookies
Brazilian Coconut Cookies are sweet, chewy treats packed with grated coconut and vanilla, perfect for coconut lovers and ideal for sharing during celebrations or casual snacking.
Ingredients
Instructions
- In a 3-quart saucepan, combine sugar and water and cook over medium heat, stirring until sugar dissolves.
- Cook until the syrup reaches 230° on a candy thermometer.
- In a small bowl, mix egg yolks and flour together, blending well.
- Add 2 tablespoons of syrup to the egg yolk mixture, stirring constantly.
- Slowly pour the egg yolk and syrup mixture into the syrup in the saucepan, stirring constantly.
- Add the grated or flaked coconut and simmer over low heat, stirring until the mixture is thick and stiff, but do not allow it to come to a boil.
- Remove the pan from the heat, stir in the vanilla extract, and let cool to room temperature.
- Preheat oven to 375°F (190°C).
- Shape the cooled mixture into small balls, about 1 tablespoonful each, and place on a buttered cookie sheet.
- Bake in the preheated oven for 15 minutes or until lightly golden.
- Allow cookies to cool before serving.
Tips & Substitutions
For a richer flavor, consider using fresh grated coconut instead of flaked. If you want to reduce sweetness, decrease the sugar by 1/4 cup. Ensure that the syrup reaches the correct temperature for the right texture; a candy thermometer is recommended. Also, stir constantly to prevent the mixture from sticking or burning.
Serving Suggestions
These Brazilian Coconut Cookies are delightful on their own but can be served alongside a cup of coffee or tea. For a festive touch, consider pairing them with Helen'S Meringue for a sweet treat platter. They also make great gifts during the holidays, beautifully packaged in a decorative box.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, place them in the refrigerator for up to two weeks. To reheat, pop them in a warm oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Brazilian Coconut Cookies contains roughly 63 calories, with 1g protein, 5g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut flakes instead of unsweetened?
Yes, you can use sweetened coconut flakes, but be aware that this will increase the overall sweetness of the cookies. Adjust the sugar in the recipe accordingly to balance the flavors.
What can I substitute for egg yolks if I want a vegan option?
For a vegan alternative, you can use flaxseed meal or chia seeds mixed with water as a binding agent. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water to replace each egg yolk.
How do I know when the cookie mixture is ready to bake?
The mixture should be thick and stiff, pulling away from the sides of the pan without boiling. A good test is to allow it to cool slightly; it should hold its shape when formed into balls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).