[Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)

Name: [Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 pops (aprox)
Ingredients: ¾ cup condensed milk; 2 cup dry coconut flakes; vegetable oil; 1 cup sugar (white, granulated); 1 tablespoon coconut flavoring; 12 drops of red food coloring; 4 tablespoons water; ¼ cup dark corn syrup; 16 Lollipop sticks; Food-safe plastic film; 1 yard of thin red ribbon

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
16 pops (aprox)
Calories
225 kcal
Course
Dessert
Cuisine
Dominican

[Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)

Oriana Walker

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See how to make Dominican lollipops, these memelos with hard caramel coating, and coconutty fudge center are a thing of marvel.

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Ingredients

Servings

For the filling

¾ cup condensed milk
2 cup dry coconut flakes
vegetable oil to grease your hands

For the caramel

1 cup sugar (white, granulated)
1 tablespoon coconut flavoring (optional)
12 drops of red food coloring
4 tablespoons water
¼ cup dark corn syrup

You'll also need

16 Lollipop sticks or bamboo skewers cut in half
Food-safe plastic film
1 yard of thin red ribbon

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Instructions

1. Making the filling

Heat the condensed milk in a heavy-bottom pot or saucepan over medium heat. Simmer stirring vigorously until it thickens (like Greek yogurt), it has turned a light caramel color, and if you flip the spoon, it sticks to it.Add the dry coconut, and stir to combine. Remove from the heat. Allow the mixture to cool to room temperature on a silicone liner (or greased tray).

2. Making coconut balls

Once the mixture is cool enough to handle, cover your hands with a bit of oil. Place a tablespoon of the mixture in the palm of your hands and form balls with it.Insert the candy sticks into the balls. Set them aside.

3. Making the hard caramel

Mix sugar, flavoring, coloring, water, and syrup in a saucepan and boil over medium heat. Insert a food thermometer at the beginning and remove the saucepan from the fire when it reaches 265 °F [130°C].

4. Covering the balls

Immediately cover the balls in the hot caramel and place them on the silicone liner to cool. If the cover is too thin you can do a second pass starting with the first lollipop.If the caramel starts to harden before you finish return to the fire until it melts again. Be careful not to go too far or it will burn.Let them cool to room temperature before eating.

5. Serving and storing

Serve right after they cool down, or store in a tight-fitting plastic tray at room temperature. You can also wrap them in food-safe plastic and decorate per instructions above the recipe

Nutrition Information

Show Details

Calories 225kcal (11%) Carbohydrates 39g (13%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 7g (35%) Cholesterol 5mg (2%) Sodium 35mg (1%) Potassium 111mg (3%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 40IU (1%) Vitamin C 0.5mg (1%) Calcium 46mg (5%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 16pops (aprox)

Amount Per Serving

Calories 225 kcal

% Daily Value*

Calories	225kcal	11%
Carbohydrates	39g	13%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	7g	35%
Cholesterol	5mg	2%
Sodium	35mg	1%
Potassium	111mg	2%
Fiber	2g	8%
Sugar	37g	74%
Vitamin A	40IU	1%
Vitamin C	0.5mg	1%
Calcium	46mg	5%
Iron	0.4mg	2%