Cocadinha

Mix a little milk with the sugar and heat it until it reaches a ball-point consistency

Add the toasted coconut, let it sit for a minute, and stir well

To make crispy cocadas, beat the sugar into small pieces, spread them onto an ungreased surface, and cut into small squares

If you prefer smooth cocadas on the inside, place them in colander-shaped molds, leave them to dry under the sun, flipping them occasionally until they are dry all over

Sun-dried treats should be made well in advance, as it's impossible to predict when they'll be ready: it depends on the sunshine

The brown cocadinhas are made in the same way, but with burned or rapadura sugar.