Three Ingredients Treats, aka Quindim

Long story cut short: I've been always obsessed about making this Brazilian treat, but called it quits when for a dozen of times it went wrong. And when something goes wrong with eggs, believe me it's such a difficult task to finish it. But finally, having 12 yolks left over from another treat, There I was, again trying to make it.
Quindim, as it is called (probably derived from candy), is a popular dessert back home. I used to love when my mom made them. Through the years I tried to make it so many times with appalling results. But this time, I compiled many recipes I had to achieve this easy going one.
The taste of eggs is not there, I promise. And the shiny surface will delight kids who love different textures in their mouth. My youngest kid couldn't have enough of them. And I am so happy that I broke of the last taboos standing on my kitchen! Yes, I can make quindins!!!

Quindins 

12 egg yolks at room temperature
3/4 cups of sugar
3/4 cups of organic unsweetened dry coconut

Preheat oven to 350 F. You will need a deep baking mold, like a sheet cake mold that can be used as a water reservoir, so that a cupcake mold can go inside it, to make a double boiler. Coat a 12 cupcakes mold with butter and then sugar. After that you can start  to work on the mix, whisking the egg yolks with the sugar. Then add the coconut slowly, with a wooden spoon. Fill 1/3 of each whole with the eggs mix, stirring again quickly before filling each cupcake hole. Let it rest foR about 15 minutes. Then fill the cake mold with warm water (not hot, please!). NOw carefully submerge the cupcake mold into the cake mold, avoiding any water to spill in the egg mix. Transfer to the oven and bake for about 45 minutes. Check after 30 minutes to see if the top is golden. If not let it bake for more time, checking every 5 minutes. When it is done, take it out from the water and let it cool on a wire rack. Transfer to the fridge, covered. Enjoy after a few hours! Happy Easter!