In two separate pans, melt 4 Tbsp of butter in each over medium heat. When butter is melted, add a 14 oz can of sweetened condensed milk to each pan. For the chocolate brigadeiros, add 2 Tbsp of cocoa powder.
Stir constantly. Cook for about 10 minutes. The brigadeiros will be done when you divide the pan in half with your spoon and it stays separate for a few seconds. When done, remove from heat. Add vanilla extract to chocolate "dough". Add coconut extract to the non-chocolate "dough". Put the contents of the pan into a container and into the fridge for about 30 minutes until cool and firm.
While the "dough" is cooling, add sweetened coconut flakes to a pan over medium-high heat to toast. Stir every few minutes until about half of the flakes are golden brown. About 5-10 min. Put coconut flakes and sprinkles into separate bowls to use in the final preparation.
When "dough" is cool, it is time to roll it into balls. During this process, grease your hands with oil, margarine, or butter. Scoop out about 1 Tbsp of the "dough" into your hands and roll into a ball. Drop ball into either chocolate sprinkles or coconut flakes depending on which type you are making. Or mix the toppings. Which ever you prefer.
Make sure the balls are thoroughly covered, and put into mini-cupcake papers. Repeat until all the "dough" is used. If you are not serving immediately, I would store them in the fridge to make sure they last longer. Enjoy!
Recipe by Learn by Cooking at https://www.learnbycooking.com/brigadeiros/