In a large saucepan, bring chicken broth, butter, and salt to a boil.

Add the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Set aside to cool.

In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.

Add shredded chicken, parsley, salt, and pepper. Cook for a few minutes, then mix in cream cheese if using. Let the filling cool.

Take a small piece of dough, flatten it in your palm, and place a spoonful of chicken filling in the center. Fold and shape into a teardrop or drumstick shape.

Dip each coxinha in beaten eggs, then coat with breadcrumbs.

Heat oil in a deep pan and fry coxinhas in batches until golden brown. Drain on paper towels.