Place all the ingredients in a medium sauce pan over low heat and cook for about 12 to 15 minutes, stirring constantly with a wooden spoon.
Pour the mixture on a greased baking pan. Let it cool for at least 1 hour.
With buttered hands, make equal size small balls with the mixture. Roll each beijinho in the coconut flakes.
Place in baking paper cups and store in the refrigerator overnight before serving.