Making Quindim at home

For about 30 individual Quindims, or one large ring
* 1 lb. [500 g] of finely grated coconut
* 2 lb. [1 kg] of sifted sugar
* 1/2 cup [120 g] of melted butter
* 36 egg yolks, passed through a sieve
* Glucose syrup, as needed
* 1 teaspoon vanilla concentrate

Procedure:

1) If your coconut is not grated finely enough, it would be adviseable to blend it in the blender first. Mix the sugar, melted butter and coconut then knead with your hands, until they turn to a homogeneous dough. Cover with plastic wrap and let everything rest in the refrigerator for at least 6 hours (not more than 12 hours).

2) Take the mixture out of the refrigerator and uncover it until it reaches room temperature. Add the egg yolks and the vanilla and mix with a spoon or a whisk until smooth.

3) Grease the mold you are about to use. Mix the glucose with 1/4 cup of water; cook until the glucose melts. Spoon a tablespoon glucose at the bottom of each mold, about 2.5” X 1” (6 cm x 2.5 cm each); let stand for at least 10 minutes.

4) Fill the molds with the dough, allmost all the way to the top of the spaces. Let stand for 20 minutes.

5) Bake in preheated oven, at 350 ˚F [180 °C] in a water bath (this is important) for about 35 minutes or until the top has become golden and firm to the touch.

Allow to cool down for at least 30 minutes and unmold the Quindims; present them in stylish paper cups or small plates