3 - eggs
1 - can of condensed milk
1 - bar of butter
5 - spoons (soup) of wheat flour
1 - cup (tea) of grated cheese parmezon
2 - cups shredded coconut
Pass the yolks through a sieve, add the egg whites and beat with a whisk for about 30 seconds. Add the condensed milk and butter, mix well and add the flour, coconut and cheese gradually, stirring until smooth.
Place paper muffin cups in muffins pan.
Pour the batter and cook over medium-high (350 °), preheated, and bake for about 35 minutes or until golden.
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