Brazilian Coconut Kisses (Beijinho de Coco)

Heat the milk and butter in a saucepan over medium-low heat, causing them to gently bubble. Maintain this gentle heat and frequently stir the mixture until it has decreased in volume by half and achieved a thicker consistency, approximately 20 minutes.

Remove the saucepan from the heat source and incorporate the 1/4 cup of shredded coconut into the mixture. Allow it to cool slightly before transferring it to a buttered bowl. Refrigerate the beijinho mixture until it has reached a chilled state, roughly 2 hours.

Using your hands that have been lightly buttered or oiled, shape the milk mixture into small balls of approximately one tablespoon each in size.

Then, roll these balls in shredded coconut flakes to coat them evenly. Finally, insert a clove into each beijinho as a decorative element.