Chococonut Sweets

Ingredients:

1 1/2 cup icing sugar
1 1/2 cup shredded coconut
1 cup chopped chocolate
1/2 cup peanut
1/3 cup cream
3/4 tsp vanilla

Preparing:

Mix the cream with vanilla.
Melt chocolate with the vanilla mixture.
Add icing sugar gradually and the peanut, once melted chocolate.

Refrigerate for 20 minutes and form small balls with your hands.
Pass the balls on the grated coconut and serve.

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Yucca and Coconut Sweets

Ingredients:

2 cups grated coconut
2 cups grated crude yucca
1 cup grated cheese
1 cup sugar
2 tbsp grain anise
2 tbsp butter

Preparing:

Preheat the oven at 165ºC (350ºF).

Mix well all the ingredients.
Spill the mixture into a greased mold.

Bake for 30 minutes.
Let cool at room temperature and refrigerate for 1 hour.

Dust it with sugar and cinnamon.

Coconut Sweets

Ingredients:

2 small coconuts
2 lt milk
1 1/2 kg sugar
Chip cinnamon, to the pleasure

Preparation:

Grate the coconuts.
Put them to cook in a pot with milk for 1 hour.

Add the sugar and the cinnamon.
Let boil between 40 and 50 minutes until obtaining a thickness caramel color.
Move constantly with wood spoon.

Extend this candy on a table.
Give it the wished thickness and cut it.