Quindim

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat the oven to 350°F. Grease a 12-cup standard muffin tin with softened butter and set aside.
2. 2Step 2: Using a rubber spatula, press egg yolks through a fine wire mesh strainer into a medium bowl. Set aside.
3. 3Step 3: Stir together sugar, coconut, melted butter and salt in a medium bowl.
4. 4Step 4: Gradually add egg yolks in 4 additions, stirring well after each addition.
5. 5Step 5: Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes.
6. 6Step 6: Fold whites into coconut mixture.
7. 7Step 7: Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each).
8. 8Step 8: Place muffin tin in a large sturdy roasting pan. Add hot water to the pan to come halfway up sides of muffin cups.
9. 9Step 9: Carefully transfer to preheated oven. Bake until quindims are set and tops are golden brown, 34 to 38 minutes.
10. 10Step 10: Carefully remove quindim from the oven. Leave the oven on. Remove the muffin tin from the pan; leave water in the pan and set aside.
11. 11Step 11: Let the quindim cool completely on a wire rack, about 1 hour.
12. 12Step 12: During the last 10 minutes of cooling, return roasting pan with water to oven, you'll use the hot water to help loosen the quindim from the muffin tin.
13. 13Step 13: Remove the pan with water from the oven. Run a small offset spatula around the sides of each quindim to loosen from muffin tin.
14. 14Step 14: Carefully dip muffin tin into hot water for 5 seconds to loosen quindim.
15. 15Step 15: Invert muffin tin onto a baking sheet and tap on counter to release quindim from tin.
16. 16Step 16: Serve at room temperature or chilled.