Recipe by Jeannette Valverde
Translated by me
I learned how to make this in a class in Costa Rica. They are similar to macaroons, but more round and gooier on the inside. And better, in my opinion. Sorry about using the metric system for the following ingredients - I'll make these again when I'm back in the US and post that version on my other blog, The Music of Life.
Ingredients:
4 egg yolks
500 grams of condensed milk (We used Lechera brand)
1/8 of a teaspoon of salt
500 grams of dried, shredded coconut
1 spoonful or so of vanilla
(butter or margarine)
Directions:
Preheat the oven to 300 degrees Fahrenheit. In a large bowl, place all of the shredded coconut. Add the condensed milk, the salt, the vanilla and the egg yolks. Mix until the ingredients are well incorporated. Grease the cookie sheet and your hands with margarine or butter. Form small balls (About 1 1/2 inches in diameter) with your hands and place on greased cookie sheet. Heat for 15 minutes, or until they are slightly browned. Serve in paper cupcake liners. These taste delicious right out of the oven, but can also be refrigerated. You can also drizzle these with chocolate, but you would want to refrigerate them first.
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