Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 18 confections
Level:
Easy

Ingredients

Directions

Thoroughly butter a plastic tray or cutting board and set aside.

In a small heavy saucepan, combine the condensed milk and butter and cook over very low heat on a heatproof pad, stirring frequently, for about 15 minutes, until the mixture thickens. Use a rubber spatula to reach all the way into the corners of the pan so that none of the mixture scorches, as it is very delicate and easy to burn. If it seems to be getting too hot, remove it from the heat for 30 seconds to cool slightly. When the mixture is quite thick, remove from the heat and cool for about 25 minutes, then stir in the coconut. Using a tiny ice cream scoop (about 1 1/2 tablespoons capacity) or 2 teaspoons, scoop out little balls one by one and immediately drop them into a bowl of confectioners sugar. Roll around gently to coat them evenly and transfer to the buttered tray. Continue until you have used all the mixture and then stud each smooch with 2 or 3 cloves. Store in a tightly covered container.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Pumpkin-Coconut Pie

Recipe courtesy of Food Network Kitchen

Besitos de Coco (Coconut Smooches)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pudim de Coco (Coconut Pudding - East Timor)

Recipe courtesy of Hamilton

Coconut-Rice Cooler: Horchata de Coco

Recipe courtesy of Marilyn Tausend

Turrone de Coco

Recipe courtesy of Amanda Freitag

Turron de Coco

Arroz con Coco: Coconut Rice

Recipe courtesy of Ingrid Hoffmann

Coconut Rice (Arroz con Coco)

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword