Yemitas de Coco Acarameladas (Caramel-Covered Coconut Balls)


For the syrup:
½ cup water
½ cup sugar
1 or 2 cloves and/or a cinnamon stick

For the coconut balls:
8 egg yolks
½ cup finely shredded coconut
3½ tablespoons coconut milk
2½ tablespoons flour
1½ tablespoons butter, softened
1/3 cup powdered sugar

For the caramel:
1 lb sugar
1 cup water
1 tablespoon honey


1. Combine all of the ingredients for the syrup in a heavy-bottomed saucepan. Stir over medium heat without boiling until sugar has completely dissolved. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes, or until the mixture reaches the thread stage (221ºF).

2. In a large mixing bowl, combine all of the ingredients for the coconut balls. Slowly add the hot syrup to the bowl, stirring continuously. Transfer the mixture to a saucepan over medium heat, and stir continuously until mixture thickens and pulls away from the sides of the pan.

3. Transfer the mixture to the refrigerator until it becomes firm enough to form balls. Once chilled, add the powdered sugar and mix well to incorporate. Take small pieces of the mixture and roll them in your hands to form balls. Transfer the coconut balls to the freezer until thoroughly hardened.

4. In the meantime, make the caramel by mixing together the sugar, water and honey in a saucepan. Cook the mixture until it begins to boil and turns into a light-brown caramel. Remove the pan from the heat, and dip the coconut balls in the caramel, one by one. Transfer the coconut balls to a greased tray using a slotted spoon. Allow them to cool before serving.



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