Apart from chocolate, coconut is another of my favorite ingredients when eating or preparing a dessert, there is one in particular that its texture makes it extremely rewarding to enjoy one and surely you will want more, I'm talking about the Caramel Coconut , this dessert is prepared with very few ingredients, the recipe is easy to prepare only that we must be careful when handling the hot caramel.

The Coquitos are covered with a thin layer of hot caramel that solidifies while drying, preserving the juiciness of their inner part, biting them is a truly delicious experience, so I share the recipe to prepare one of those days when it provokes you spend time in the kitchen.

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Ingredients:
(For about 25 Coquitos approximately)

• 300 grams of grated dried coconut
• 250 grams of sugar
• 110 ml of water (approximately, half a cup)
• 1 tsp vanilla extract

For the candy coated:

• 440 grams of sugar
• 100 ml of water (approximately, half a cup)

Preparation:

In a saucepan over medium heat place the 110ml of water, the 250gr of sugar and the teaspoon of vanilla, mix with a wooden palette so that the sugar dissolves as it is heated, once the sugar has been dissolved almost by complete, add the coconut and continue mixing with a wooden palette, cook over medium heat for about 10 minutes, moving constantly, until we see no liquid in the bottom of the pot, at this time remove from the heat and let cool. It is important that the mixture of the coquitos does not dry in excess because, otherwise, they will crumble when you try to shape them into balls. If this happens, add a little water to the coconut mixture and mix well.
Place wax paper on a tray. In it we will place the coconut balls as we make them, the balls will dry a little on the outside, this will facilitate the process of batter in caramel, therefore, try to go placing them in order, in this way, you will begin to Caramelize the first ones you have made, once you have all the balls of the coquitos made, it will be time to prepare the caramel.

Candy cover:

To make the hot caramel, put in a pot the 440gr of sugar and 100 ml of water, cook over medium-high heat, the caramel will be made only as if by magic, avoid stirring it, a little before the candy has the desired color completely remove it from the fire, let cool 1 minute, but no more. With the help of a couple of heat-resistant spoons since the caramel will still be very hot, place the coconut ball in the caramel and twist it very carefully when it is completely covered with caramel, remove it from it and place it on the waxed paper. It is important to place the coquitos once coated in caramel on waxed paper since once cold it will be the only way to be able to detach them without any problem.