Viral Bala Baiana – Brazilian Caramel Coconut Bonbons

1. 1

   Add the sweetened condensed milk, desiccated coconut, butter, vanilla extract and salt to a medium saucepan.

2. 2

   Cook over medium-low heat for 8–10 minutes, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan.

3. 3

   Transfer the coconut mixture to a lightly greased plate and allow it to cool completely.

4. 4

   Grease your hands lightly with butter and roll the mixture into 20 smooth, bite-sized balls.

5. 5

   Insert a wooden toothpick into each coconut ball and place them on a parchment-lined tray.

6. 6

   Add the sugar, water and lemon juice to a clean, heavy-bottomed saucepan. Stir gently only before placing the pan over the heat.

7. 7

   Cook over medium heat without stirring until the syrup turns into a clear, golden-amber caramel, about 8–10 minutes.

8. 8

   Working quickly and carefully, dip each coconut ball into the hot caramel and rotate it until fully coated.

9. 9

   Allow the excess caramel to drip off, then place each bonbon on the parchment-lined tray.

10. 10

    Leave the bonbons at room temperature for 15–20 minutes, until the caramel shell becomes completely crisp.

11. 11

    Remove the toothpicks carefully and serve the Bala Baiana the same day for the best crackling texture.

Per serving