5.0 from 18 votes
[Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)
See how to make Dominican lollipops, these memelos with hard caramel coating, and coconutty fudge center are a thing of marvel.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 16 pops (aprox)
Calories: 225 kcal
Course:
Dessert
Cuisine:
Dominican
Ingredients
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
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).
Cup of Yum
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
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
% 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.