Coconut Pecan filling recipe (This is a coconut brigadeiro with pecans which technically is called beijinho) It can be used to fill German chocolate macarons or pecan coconut macarons -1 can sweetened condensed milk -3/4 cup shredded coconut (sweet or unsweetened doesn’t matter) -1/3 cup chopped pecans (finely chopped) -1 tbsp butter -2 tbsp coconut milk, heavy cream, or milk To make the coconut filling, add the sweetened condensed milk, shredded coconut, pecans, butter, and coconucream) in a medium saucepan. Cook the ingredients over medium heat, stirring non stop the whole time, for about 10 minutes, until the mixture is thick and falling into chunks off the spatula. Remove it from the saucepan and pour into a bowl. Let it cool down completely, keep it at room temperature. The filling can be kept at room temperature for a day. If you place it in the fridge, might become too hard to pipe. You can always let it come to room temperature before piping or heat it up gently for about 5 s...