8 large egg whites separated
200 g unsalted butter
300 g all-purpose flour
250 g grated coconut
1 tablespoon active dry yeast
1 cup coconut milk or cupuaçu or bacuri juice
Sauce:
3 cups water
1 1/2 cups common grated coconut for dusting
8 large egg whites separated
200 g unsalted butter
300 g all-purpose flour
250 g grated coconut
1 tablespoon active dry yeast
1 cup coconut milk or cupuaçu or bacuri juice
Sauce:
3 cups water
1 1/2 cups common grated coconut for dusting
Beat the butter with the egg yolks
Combine the grated coconut, flour, and yeast
Add the egg yolks to the mixture, alternating with the coconut milk or juice
Finally, fold in the beaten egg whites carefully
Place in muffin tin liners greased, not overfilling
Bake in a moderate oven preheated until a toothpick comes out clean
Let cool and mix into the sauce of grated coconut or fruit (if not using coconut milk)
For the sauce, combine the grated coconut and water
Bring to a simmer
Stir only until the coconut dissolves
Then, cook without stirring until a thin sauce forms
Dip 37 Madalenas.
