Serves 28
30 min
Olho de Sogra (Mother-in-Law Eyes)
Recipe GLPR3b568329ec2130
A traditional Brazilian sweet treat consisting of a coconut-egg yolk candy nestled inside a dried plum. These elegant bonbons feature a rich, creamy coconut filling that balances perfectly with the natural sweetness and slight tartness of prunes, all coated in sparkling sugar. Perfect for special occasions and celebrations.
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Ingredients
1 cup sweetened coconut flakes, shredded
1 large egg yolk, at room temperature
1 tablespoon unsalted butter, softened, plus additional butter for greasing
1 tablespoon vanilla extract (optional)
28 large dried plums (prunes)
Granulated sugar for coating
Directions
In a medium non-stick saucepan, combine the egg yolk and sweetened coconut flakes, stirring well to blend. Add the softened butter and mix thoroughly until incorporated.
Place the saucepan over medium heat and stir constantly with a wooden spoon. Cook for about 7 minutes, stirring continuously, until the mixture becomes very thick and begins to pull away from the bottom and sides of the pan when you scrape it with your spoon—the bottom should briefly become visible before the mixture settles back.
Remove from heat and stir in the vanilla extract if using. Spread the hot coconut mixture onto a plate lightly greased with butter and allow it to cool completely to room temperature.
Once cooled, lightly grease your hands with butter. Using a tablespoon as your measure, scoop the coconut mixture and roll each portion into a ball, then gently mold it into a slightly elongated shape that will fit inside a prune.
Roll each coconut ball in granulated sugar until completely coated on all sides. Set the coated candies aside on a clean surface.
Place the dried plums on a cutting board. Using a small paring knife, carefully cut a slit from the top of each prune toward the center, but do not cut all the way through—stop just before reaching the bottom to keep the prune intact.
Gently insert a sugar-coated coconut candy into the slit of each prune. Use your fingers to carefully press and mold the edges to ensure the candy sits snugly inside the prune with good contact.
Place each finished bonbon into a paper candy cup and serve.
