Caramel Coconut Truffle

Heat the milk, sugar, and butter over low heat, stirring constantly until it reaches a thread-like consistency

Remove from heat and let cool

Add beaten eggs and coconut, then return to low heat, stirring constantly, scraping the sides of the pan as needed, until the mixture comes away from the sides and reveals the bottom

Let cool completely

Grease your hands with butter and shape into balls

If your hands become sticky, wash and re-grease for smooth balls

Let rest for 1 hour

Later, dip in caramel according to the recipe for toasted nuts

Yield: 130 units.