Queijadinha

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or arrange paper cupcake liners in a muffin tin.

Combine the shredded coconut, sweetened condensed milk, sugar, and grated Parmesan cheese in a bowl and mix until well incorporated.

Add the egg yolks to the mixture and stir until the batter is smooth and homogeneous.

Spoon the batter into the paper liners, filling each about three-quarters full.

Bake for 20-25 minutes until the tops are golden brown and the edges are slightly caramelized.

Remove from the oven and allow the queijadinha to cool in the tin for 5 minutes before serving.