1 can (14 oz) sweetened condensed milk
1 tablespoon butter
1 cup shredded coconut
Cloves, for garnish
Granulated sugar or more shredded coconut, for garnish
Combine condensed milk, butter, and shredded coconut in a saucepan and cook on medium heat while stirring until the mixture thickens.
After reaching the desired consistency, remove it from the heat and let it cool for a few minutes.
Once the mixture is cool enough to handle, shape it into small balls with greased hands.
Roll the balls into sugar and coconut shreds.
Place a clove on top of each beijinho and serve in small paper cups