2 cups all-purpose flour (300g)
1/2 cup unsweetened shredded coconut
3 tablespoons dark chocolate chips
1 tablespoon active dry yeast
1 pinch of salt
1 egg, lightly beaten
1/2 cup milk
1/2 cup butter or margarine
Recheio:
3/4 cup shaved coconut (60g)
4 tablespoons sweetened condensed milk
For serving:
1/2 cup melted butter or margarine (120g)
1/2 cup unsweetened shredded coconut
2 cups all-purpose flour (300g)
1/2 cup unsweetened shredded coconut
3 tablespoons dark chocolate chips
1 tablespoon active dry yeast
1 pinch of salt
1 egg, lightly beaten
1/2 cup milk
1/2 cup butter or margarine
Recheio:
3/4 cup shaved coconut (60g)
4 tablespoons sweetened condensed milk
For serving:
1/2 cup melted butter or margarine (120g)
1/2 cup unsweetened shredded coconut
Preheat the oven to hot temperature (200°F)
Pam the bottom of 12 large muffin tin cups (7 cm diameter) and set aside
In a medium bowl, whisk together flour, unsweetened shredded coconut, dark chocolate chips, active dry yeast, and salt
Separately, mix egg, milk, and butter or margarine
With a spoon, make an indentation in the middle of the flour mixture and pour in the egg mixture
Mix until the flour is moist
Prepare the filling by mixing all ingredients together
Place half of the dough mixture into each muffin tin cup
Top with 2 tablespoons of the coconut-chocolate filling and fill to the top with the remaining dough mixture
Bake for about 25 minutes or until the fritters start to loosen from the sides of the muffin tin cups
Remove immediately from the muffin tin cups
Dip the tops of the fritters in melted butter or margarine and then in unsweetened shredded coconut
Serve warm or chilled
Yields 12 units.
