← Nouns Cooking · Mexican

Ingredients

• 200 g shredded or desiccated coconut (unsweetened)
• 395 g sweetened condensed milk (1 tin)
• 2 egg yolks
• 1 tsp vanilla extract
• 1 pinch Salt
• 1 tsp finely grated lime zest (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line a baking tray with baking paper.
2. Mix the coconut, condensed milk, yolks, vanilla, salt and lime zest in a bowl until evenly sticky.
3. Scoop heaped tablespoons onto the tray, leaving a little space between them, and shape into rough mounds.
4. Bake for 18–22 min, until the tops and edges are deep golden and toasty.
5. Cool on the tray for 15 min to firm up before lifting them off.

Tips

• Fresh grated coconut makes them moister; use 300 g and bake a few minutes longer.
• They keep for 5 days in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless 196 flavors