Rustic molasses sweetness and the chewy texture of toasted coconut in every bite. This treat evokes traditional fairs where slow heat transforms humble ingredients into golden treasures. Intense, spiced, and deeply nostalgic.
Heat the oven to 170°C and line a tray with parchment paper. Spread the shredded coconut and toast it for 5 minutes, just until it smells deeper and picks up a few golden spots.
In a pot, combine the panela, water, ground cinnamon and salt. Cook over medium heat for 6 to 8 minutes, stirring until you get a dark, glossy syrup with no large lumps.
Turn what you find into an experience you can actually bring to your kitchen.
Lower the heat and add the toasted coconut with the condensed milk, vanilla essence and lime zest. Mix for 2 minutes, until the coconut absorbs the syrup and the mixture looks moist and heavy.
Take the pot off the heat, let it cool for 3 minutes and quickly mix in the egg yolks, stirring constantly so they do not cook into strands. Rest for 10 minutes, until the mixture can be scooped without spreading everywhere.
Shape 20 small mounds on the tray and bake for 15 to 18 minutes, until the edges are golden and the centers are still slightly soft. Let them rest for 15 minutes before moving; that is when they finish turning chewy.
