Steps
- Measure 2 cups of finely shredded unsweetened coconut and reserve one-third for coating. Put the rest in a saucepan with 397g of sweetened condensed milk and 1 tablespoon of unsalted butter.
- Cook over medium-low heat, stirring, for 10-20 minutes, until thick and a spatula drawn through the mixture leaves a trail that closes slowly.
- Spread on a buttered plate, cover the surface with plastic wrap, and let cool completely. With buttered hands, roll 1-tablespoon portions into balls.
- Roll in the reserved coconut and place in small paper candy cups.