Recipes from Mexico :: Mexican Desserts
This is a Mexican convent recipe.
2 1/2 (two and a half) c. coconut, shredded
1 1/4 (one and one-fourth) c. sugar
1/2 c. water
1 stick cinnamon
2 Tbsp. butter
3 egg yolks
2 c. milk
Preheat oven to 375 degrees fahrenheit.
Place coconut on a cookie sheet lined with aluminum foil. Toast for 15 mins., turning occasionally to brown on every side. Cool and set aside. Grease an 8-in. square or rectangular pan, line with parchment paper, then grease the paper.
In a large pot, combine sugar, water, cinnamon and butter. Cook over low heat, stirring gently, until sugar dissolves fully and completely. Cover and cook over med. heat for 2 to 3 mins. to wash down sugar crystals from sides of the pan. Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk. Beat, stirring constantly, until the bottom of the pan is visible. Transfer into the prepared cake pan.
Preheat oven to 375 degrees fahrenheit.
Bake candy for 45 mins., or until golden brown. Remove from the oven and let cool for 1 day. Cut into square or rectangles and wrap with plastic wrap. Place candy in an airtight container with parchment paper lining the bottom. Seal the container tightly and put in a dry place. The candy will keep for several weeks before you use it.
Makes 24 1-in. squares or rectangles.
