Thanks for inspiration @afreen.cooks Mix 200 g sweetened condensed milk, 100 g shredded coconut, and 1 tbsp butter. Cook over low heat for 10–15 minutes, stirring until thick. Let cool, then roll into small balls. For the caramel, combine 200 g sugar, 120 ml water, and 1 tsp white vinegar. Cook until golden, then quickly dip each coconut ball into the caramel. Let them set — soft and creamy coconut inside, thin and crunchy caramel outside.
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