Coconut Ball

1

In a pan, mix the coconut with the sweetened condensed milk and unsalted butter

Melt over medium heat, stirring constantly, for 8 minutes or until the mixture detaches from the bottom of the pan

Remove from heat and transfer to a plate or greased baking sheet, let cool

2

With the hands greased with butter, shape coconut balls with half a soup spoon and reserve

Caramel

1

In a medium-sized pan, mix sugar with water and vinegar, and melt over medium heat, stirring constantly, until all the sugar dissolves

Stop stirring and let simmer for 15 minutes or until the syrup turns golden brown

When inserting a little of the syrup into a cup with cold water, shape it into a ball to check if it's firm

2

Remove from heat and slowly dip the coconut balls into the caramel syrup

Remove with a spoon and let excess caramel drip off

Transfer the coconut balls to the baking sheet and let them harden

After cooling, wrap them in parchment paper and tie with colorful strings

They last up to two days outside of the refrigerator.