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Beijinhos Recipe (Brazilian Coconut Sweets)

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My beijinhos recipe will bring to life the buttery, soft, coconut-covered Brazilian candy you never knew you needed in your life!

The coconut variation of Brazil’s beloved brigadeiros, these squidgy candies are delightfully sweet and incredibly indulgent – ideal for a “stack ’em high” sweet treat centerpiece for any birthday or celebration.

Beijinhos (stacked on a plate).

Beijinhos Recipe

Beijinhos (stacked on a plate).

What are Beijinhos?

Quite simply, a beijinho is essentially a coconut-flavored variant of a brigadeiro, one of Brazil’s favorite confections. Made from a wholesome mixture of condensed milk and coconut, topped with sugar and grated coconut, this is a party candy not to be missed out on!

Variations

If you love beijinhos, you’ll have no choice but to also try brigadeiros, which consist of condensed milk and cocoa powder (instead of grated coconut) and chocolate sprinkles covering these delightful candies.

Brigadeiros (stacked on a plate).
Brigadeiros

Ingredients

To get started with my beijinhos recipe, you’ll need the following ingredients:

Beijinhos ingredients on a board
  • Condensed Milk – 1 can or carton of sweetened condensed milk (14 oz or 397 grams)
  • Desiccated Coconut – 1 1/2 cup unsweetened desiccated coconut or coconut flakes (120 grams or 4.2 oz) (1 cup for the beijinhos mixture and 1/2 cup for the outside of the beijinhos)
  • Butter – 1 1/2 tablespoon butter (1 tbsp for the mixture and 1/2 tbsp for rolling the beijinhos)
  • Vanilla – 1 tsp vanilla bean extract or paste
  • Salt – pinch of salt

Step-by-Step Instructions

Step 1 – To a pot over medium heat, add the condensed milk, 1 cup of desiccated coconut (about 80 grams or 2.8 oz), 1 tablespoon of butter (14 grams), 1 teaspoon of vanilla bean extract or paste, and a pinch of salt.

Mixing the ingredients in a pot
Adding the grated coconut

Step 2 – Cook the mixture over medium heat, stirring constantly, until the mixture is thickened (about 6-10 minutes).

Mixing the coconut mixture

How to tell if the mixture is thick enough: Pull the spatula through the middle of the mixture, and it should take a couple of seconds for the mixture to pull back together.

Thickened coconut mixture

Step 3 – Transfer the mixture to a plate and let it cool down. Once it’s at room temperature, cover it and put it in the fridge for at least 15 minutes.

Transfering the coconut mixture to a plate

Step 4 – Set up your beijinhos rolling station: put 1/2 cup of desiccated coconut in a bowl or on a plate, get a tablespoon to measure the mixture, and get some butter to grease your hands so the beijinhos don’t stick to your hands.

Scooping a tablespoon of coconut mixture

Step 5 – Grease your hands with some butter and then get one tablespoon at a time of the bejinhos mixture and roll it until you form a ball.

Rolling the beijinho through grated coconut

Step 6 – Roll the balls in the desiccated coconut. Refrigerate them until ready to serve.

Beijinhos (stacked on a plate).

These glorious candies have a chewy, almost fudge-like texture and deliver a delicately sweet and comforting flavor.

You can make a big batch of them, stack them high, and put them in the center of the table for your guests to enjoy at their leisure. They won’t be there long, I can assure you!

Beijinhos are such a great conversation starter as well. As soon as you say the name and tell your guests they are Brazilian, you’ll get plenty of intrigue, follow-up questions, and wide, satisfied smiles.

Beijinhos (stacked on a plate).

Recipe Card

Yield: 16

Beijinhos (Brazilian Coconut Sweets))

Beijinhos (Brazilian Coconut Sweets))
Cook Time 10 minutes
Additional Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 can or carton of sweetened condensed milk (14 oz or 397 grams)
  • 1 1/2 cup unsweetened desiccated coconut or coconut flakes (120 grams or 4.2 oz) (1 cup for the beijinhos mixture and 1/2 cup for the outside of the beijinhos)
  • 1 1/2 tablespoon unsalted butter (1 tbsp for the mixture and 1/2 tbsp for rolling the beijinhos)
  • 1 tsp vanilla bean extract or paste
  • pinch of salt

Instructions

  1. To a pot over medium heat, add the condensed milk, 1 cup of desiccated coconut (about 80 grams or 2.8 oz), 1 tablespoon of butter (14 grams), 1 teaspoon of vanilla bean extract or paste, and a pinch of salt.
  2. Cook the mixture over medium heat, stirring constantly, until the mixture is thickened (about 6-10 minutes). How to tell if the mixture is thick enough: Pull the spatula through the middle of the mixture, and it should take a couple of seconds for the mixture to pull back together.
  3. Transfer the mixture to a plate and let it cool down. Once it’s at room temperature, cover it and put it in the fridge for at least 15 minutes.
  4. Set up your beijinhos rolling station: put 1/2 cup of desiccated coconut in a bowl or on a plate, get a tablespoon to measure the mixture, and get some butter to grease your hands so the beijinhos don’t stick to your hands.
  5. Grease your hands with some butter and then get one tablespoon at a time of the bejinhos mixture and roll it until you form a ball.
  6. Roll the balls in the desiccated coconut. Refrigerate them until ready to serve.

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Save and Pin for Later

Got a birthday, celebration, or big event coming up? Keep my beijinhos recipe for safekeeping by saving it to one of your party food or planning boards.

Beijinhos (stacked on a plate).

Authors

  • Doina Johnson is a recipe developer and writer. Doina has been cooking for most of her life, and her style draws from many different influences. She cooked with her mother and grandma growing up in Eastern Europe, before adding modern, western influences to her style when living in the United States for about a decade. Then, she traveled full-time for several years, trying food in Europe, Asia, and South America, and bringing those influences into her own cooking. She strives to introduce passionate homecooks to world cuisine, generally by trying the food herself abroad and then recreating it at home and, at times, enlisting the help of local foodies and chefs.

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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