Ingredients
- 100 ml fresh whole milk
- 225 g sugar
- 275 g coconut
- 4 medium eggs
- 20 g all-purpose flour
- 1 vanilla vial
Method
In a small saucepan, heat the milk, sugar and vanilla until the sugar dissolves.
Then, transfer it into a bowl, add the coconut and mix with a mariz.
Set aside, and let it cool thoroughly for 1 hour.
Right after, add the eggs and flour and mix well.
Refridgerate for 3 hours.
After the 3 hours are up, put the mixture in a pastry bag and make small balls on a baking pan, previously lined with parchment paper.
Finally, bake at 170 C fan, for 13 minutes.
