Coconut Kisses (Beijinho)

Name: Coconut Kisses (Beijinho)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Brazil
Ingredients: 1 can (14 oz / 397 g) sweetened condensed milk; 1 1/2 cups (120 g) finely shredded unsweetened coconut; 2 tbsp (28 g) unsalted butter; 2 large egg yolks; 1 tsp (5 g) softened butter, for greasing hands; 1 cup (80 g) finely shredded unsweetened coconut; 20 whole cloves, for topping

Beijinho Say it: bay-ZHEEN-yoo

By the Passport Plate editors. Published November 6, 2026.

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Beijinho is a beloved Brazilian party sweet, a soft coconut truffle made from sweetened condensed milk, grated coconut and a touch of butter. It is rolled into small balls, coated in more coconut and crowned with a single clove, the “little kiss” that gives it its name. Beijinho appears at birthdays and celebrations across Brazil, often beside brigadeiro. Its texture is creamy and chewy, with a bright coconut flavor and a warm clove aroma. The mixture is cooked on the stove until thick, then chilled and shaped by hand.

Coconut Kisses (Beijinho)

Beijinho

Pronounced bay-ZHEEN-yoo

Serves: 4
Prep: 20 min
Cook: 25 min
Total: 45 min
Level: Easy

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

For the coconut kisses

1 can (14 oz / 397 g) sweetened condensed milk
1 1/2 cups (120 g)120 g (1 1/2 cups) finely shredded unsweetened coconut
2 tbsp (28 g)28 g (2 tbsp) unsalted butter
2 large egg yolks
1 tsp (5 g)5 g (1 tsp) softened butter, for greasing hands

For rolling and finishing

1 cup (80 g)80 g (1 cup) finely shredded unsweetened coconut
20 whole cloves, for topping

Method

Whisk the condensed milk and egg yolks in a heavy saucepan until completely smooth. Stir in 1 1/2 cups (120 g) coconut and 2 tbsp (28 g) butter.
Set over medium-low heat and cook, stirring constantly with a silicone spatula, for 12–18 minutes, until the mixture is thick, glossy and pulls cleanly away from the bottom of the pan; it should hold a brief track when you draw the spatula through it. Do not let it brown.
Scrape the hot mixture onto a plate or shallow dish and spread it into an even layer. Let cool to room temperature, about 30 minutes, then cover and refrigerate for 1–2 hours, until firm enough to scoop.
Grease your palms lightly with the 1 tsp softened butter. Scoop rounded teaspoons (about 20 g each) of the chilled mixture and roll into smooth balls.
Roll each ball in the 1 cup (80 g) coconut, pressing gently so the coating adheres. Set each one in a small paper candy cup or on a tray.
Press a whole clove into the top of each beijinho. Chill for 30 minutes before serving so they set fully and the clove aroma mellows.
Serve at cool room temperature or slightly chilled; the centers should be creamy and the coconut coating soft, not dry.

Regional variants

Some cooks add a few drops of vanilla or lime zest to the mixture. Sweetened shredded coconut can replace unsweetened in the same weight, though the sweets will be sweeter; taste before shaping.

Cook's notes

Keep the heat medium-low and stir into the corners of the pan; a heavy saucepan prevents scorching.
If the mixture feels too soft after chilling, return it to the pan and cook 2–3 minutes more, then chill again.
For neat balls, chill the mixture thoroughly and wipe your palms clean between rolling.

Serve with

Strong Brazilian coffee, or as part of a birthday-party sweets table alongside brigadeiro.

Make ahead and storage

Store in an airtight container in the refrigerator for up to 5 days; let stand 10 minutes before serving. They also freeze well for up to 2 months.

Coconut Kisses (Beijinho)