Little Coconut Kisses

Little Coconut Kisses


  • 1 can evaporated milk (12 ounces)
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups + 1/2 cup more for finishing, unsweetened finely shredded or desiccated coconut


  1. In a large saucepan combine evaporated milk, sugar, butter, and salt. Stir to a boil. (Mixture will bubble profusely while cooking.)
  2. Constantly stir when mixture boils and adjust heat so it will not overflow edge of saucepan.
  3. Boil for about 8-10 minutes or until mixture has thickened to the consistency of maple syrup. Remove from heat and add vanilla and 2 cups coconut.
  4. Let mixture cool.
  5. Shape into 1 tablespoon or slightly larger balls. Not all brands of coconut absorb the same amount of moisture, so if you find mixture a little dry add a small amount of rum, lime juice, or water.
  6. Roll in additional coconut and serve.
  7. Store airtight at room temperature. 
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