Brazilian Coconut Balls

Preheat the oven to 200 °C (top and bottom heat) and line a baking sheet with parchment paper.

Bring the cane sugar and water to the boil in a small pot and simmer, stirring occasionally, until it reduces to a slightly thick syrup.

Thoroughly whisk the egg yolks and cornstarch together in a pot until smooth.

Pour the hot syrup in a thin stream into the egg yolk–starch mixture, stirring constantly.

Warm the mixture gently over low to medium heat, stirring, until it thickens.

Stir in the desiccated coconut and finely grated lemon zest and continue stirring until the mixture becomes noticeably firmer and pulls away from the bottom of the pot.

Let the mixture cool briefly, then fold in the egg white.

Using slightly moistened fingertips, shape about 25 balls and place them spaced apart on the baking sheet.

Bake the coconut balls for 10 minutes until they develop a light color, then remove them and let them cool briefly on the sheet.