[Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)
User Reviews
5
[Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)
Description
The coconut filling begins by simmering condensed milk until thickened to a light caramel color, then mixing in dry coconut flakes. Once cooled, small portions are rolled into balls with lightly greased hands and a stick is inserted to form a lollipop shape. The coating caramel is made by boiling granulated sugar with water, dark corn syrup, and optional coconut flavor and red food coloring, heated to the hard crack stage (about 265°F/130°C).
The hot caramel is immediately poured or dipped onto the coconut balls to create a brittle candy shell. After coating, the lollipops cool on silicone-lined trays to set. The confection contrasts the sticky coconut center with a crisp, transparent caramel coating, offering an engaging texture and sweet coconut flavor. The vibrant color from the optional food coloring further enhances visual appeal.
These treats provide a sweet snack or party candy with Caribbean flair. The combination of coconut and caramel is traditional and satisfying, making them suitable for casual enjoyment or gifting.
Ingredients
For the filling
- ¾ cup condensed milk
- 2 cup coconut flakes dry
- vegetable oil to grease your hands
For the caramel
- 1 cup granulated sugar
- 1 tablespoon coconut flavoring (optional)
- 12 red food coloring drops of
- 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
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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