Brazilian Jubilee Cookies
Indulge in the tropical charm of Brazilian Jubilee Cookies, a buttery delight infused with the rich flavors of sweetened coconut and a touch of vanilla. Perfectly golden and tender, these cookies are finished with a drizzle of luscious sweetened condensed milk, creating a captivating combination of crunch and creamy sweetness. With minimal preparation time and simple ingredients like all-purpose flour, powdered sugar, and shredded coconut, this recipe is both approachable and irresistible. Whether dusted with confectioners’ sugar for an elegant finish or enjoyed straight from the oven, these bite-sized treats are designed to brighten any celebration, transporting your taste buds to the vibrant streets of Brazil. Perfect for parties, afternoon tea, or as a delightful homemade gift, Brazilian Jubilee Cookies are bound to be your new go-to tropical indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.75 cup powdered sugar
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 0.75 cup shredded coconut, sweetened
- 0.5 cup sweetened condensed milk
- 2 tablespoons confectioners’ sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and powdered sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Add the vanilla extract and salt, mixing until fully incorporated.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
Gently fold in the shredded coconut with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving at least 1 inch of space between each cookie.
Flatten the top of each ball slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Do not overbake.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, drizzle the top of each cookie with sweetened condensed milk for a glossy finish and extra sweetness.
Optionally, dust the cookies with a light sprinkle of confectioners’ sugar before serving.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 539.4 g | 196% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 262.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 517 mg | 40% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
