Beijinho

In a heavy-bottomed saucepan, combine the Sweetened Condensed Milk and the Unsalted Butter and warm over medium-low heat.

Stir in the Unsweetened Desiccated Coconut, keeping a few tablespoons aside for rolling later.

Cook the mixture, stirring constantly, until it thickens, becomes glossy and pulls away from the bottom of the pan—about 10–15 minutes; be patient and keep the heat moderate to avoid burning.

Transfer the cooked mixture to a lightly greased bowl, allow it to cool to room temperature, then chill in the refrigerator until firm enough to shape (about 1–2 hours).

Grease your hands lightly with a bit of Unsalted Butter or water, scoop small portions and roll into bite-sized balls.

Roll each ball in the reserved Unsweetened Desiccated Coconut or in Granulated Sugar to coat.

Press a single Cloves into the top of each beijinho for the classic finish.

Store the beijinhos in an airtight container in the refrigerator for up to 5 days; bring to room temperature a few minutes before serving if you prefer them softer.