Caramelized Coconut Candy Balls
These irresistible little treats hide a soft, creamy coconut center beneath a crisp golden caramel shell. Inspired by traditional Brazilian street confectionery, they deliver an addictive contrast of textures with every bite. Perfect for gifting, parties, or a sweet homemade indulgence.
🛒 Ingredients
50 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 100 g (1 cup) unsweetened shredded coconut
- 1 teaspoon margarine or unsalted butter
- 1 cup (200 g) granulated sugar
- 3 tablespoons white distilled vinegar
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Directions
- 1
In a medium saucepan, combine the condensed milk, shredded coconut, and margarine.
- 2
Cook over medium heat, stirring constantly, until the mixture thickens and pulls cleanly away from the sides of the pan.
- 3
Remove from heat, let cool completely, then roll into small marble-sized balls. Set aside.
- 4
In a separate saucepan, combine the sugar and white vinegar. Cook over high heat without stirring until the syrup reaches hard-crack stage (150–155 °C / 300–310 °F).
- 5
Using a fork, quickly dip each coconut ball into the hot caramel and place on a lightly greased aluminum tray.
- 6
Allow to cool until the caramel hardens completely, then wrap each candy individually in small cellophane bags.
💡 Chef's Tip
Work fast when dipping — the caramel sets within seconds. If it starts to crystallize, add a few drops of vinegar and reheat gently. A candy thermometer is highly recommended for a perfect hard-crack caramel every time.
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