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    Memelos (Dominican Lollipops with Coconut Center)

    Memelos, Churumbeles, Cacos (Dominican Lollipops)

    En Español Recipe ↆ

    Like nothing you've tried before, memelos (Dominican lollipops filled with coconut fudge) have a hard caramel cover and coconutty inside. A classic favorite of children and adults.

    Memelos, churumbeles, cacos (Dominican lollipops)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Background
    3. About this recipe
    4. Recipe
    5. Video

    Why we ❤️ it

    Memelos (Dominican lollipops filled with coconut fudge), a childhood favorite, is one of those treats that we crave from a mixture of nostalgia and great memories.

    These coconut lollipops were kids' favorites as an after-school treat some decades ago, although they didn't seem to be so common in my hometown. I found them more often when I was living in Santo Domingo, and never missed the chance to buy a couple because it might be a while until I found another vendor to satisfy my cravings.

    Memelos, Churumbeles, Cacos (Dominican Lollipops)
    Memelos, churumbeles, cacos (Dominican lollipops)

    Background

    In the course of my research, though, I found an interesting piece of information: these red Dominican lollipops are called memelos, jicacos, cacos or churumbeles. Those are regional names. I just knew them as caramelos rellenos de dulce.

    Some people mistakenly call them "palitos de coco", though that's actually another type of Dominican candy. Or maybe that is another regionalism. Names are never a simple matter when it comes to food.

    More often than not the ones I bought were filled with dulce de leche, or milk fudge, but sometimes made into these coconut lollipops, and those are by far my favorites.

    • Memelos, Churumbeles, Cacos (Dominican Lollipops)
    • Memelos, churumbeles, cacos (Dominican lollipops)
    Memelos, churumbeles, cacos (Dominican lollipops)

    About this recipe

    Preparing them turned out easier than I originally imagined, and best of all, you can get more than a dozen from the ingredients listed. So how about you wrap them in some pretty film, tie a pretty ribbon and go spreading some sweetness and love amongst friends and co-workers?

    I will be the first to tell you that making hard caramel is more difficult that it seems, hence my suggestion of using a thermometer. If you have some experience you will almost certainly be able to eyeball it, otherwise use a thermometer as you will have a hard time getting it right the first time.

    You must also have to be careful, caramel gets very hot, and if you spill any on yourself you'll probably get badly burned. The same goes for the fudge. This might be a kids' favorite, but kids have no business in the kitchen while you're making them.

    Having said that, I had a lot of fun making these, and so should you. And kids can help you wrap them. Little fingers come in handy when you need to tie those tiny bows.

    Buen provecho!

    Tia Clara

    Recipe

    Keep screen on while cooking

    [Recipe + Video] Memelos (Dominican Lollipops Filled with Coconut Center)

    By: Clara Gonzalez
    See how to make Dominican lollipops, these memelos with hard caramel coating, and coconutty fudge center are a thing of marvel.
    5 from 5 votes
    Save for Later Send by Email Print Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Dessert
    Cuisine Dominican
    Servings 16 pops (aprox)
    Calories 225 kcal

    Equipment

    • Silicone tray liner

    Ingredients

    For the filling

    • ¾ cup condensed milk
    • 2 cup dry coconut flakes
    • vegetable oil, to grease your hands

    For the caramel

    • 1 cup sugar (white, granulated)
    • 1 tablespoon coconut flavoring, (optional)
    • 12 drops of red food coloring
    • 4 tablespoons water
    • ¼ cup dark corn syrup

    You'll also need

    • 16 lollipop sticks, or bamboo skewers cut in half
    • Food-safe plastic film
    • 1 yard of thin red ribbon

    Instructions
     

    • Thickened condensed milk
      Making the filling: Heat the condensed milk in a heavy-bottom pot or saucepan over medium heat. Simmer stirring vigorously until it thickens (like Greek yogurt), it has turned a light caramel color, and if you flip the spoon, it sticks to it.
      Add the dry coconut, and stir to combine. Remove from the heat. Allow the mixture to cool to room temperature on a silicone liner (or greased tray).
    • Coconut balls with lollipop sticks
      Making coconut balls: Once the mixture is cool enough to handle, cover your hands with a bit of oil. Place a tablespoon of the mixture in the palm of your hands and form balls with it.
      Insert the candy sticks into the balls. Set them aside.
    • Mixture for hard caramel
      Making the hard caramel: Mix sugar, flavoring, coloring, water, and syrup in a saucepan and boil over medium heat.
      Insert a food thermometer at the beginning and remove the saucepan from the fire when it reaches 265 °F [130°C].
    • Memelos, Churumbeles, Cacos (Dominican Lollipops)
      Covering the balls: Immediately cover the balls in the hot caramel and place them on the silicone liner to cool. If the cover is too thin you can do a second pass starting with the first lollipop.
      If the caramel starts to harden before you finish return to the fire until it melts again. Be careful not to go too far or it will burn.
      Let them cool to room temperature before eating.
    • Serving and storing: Serve right after they cool down, or store in a tight-fitting plastic tray at room temperature. You can also wrap them in food-safe plastic and decorate per instructions above the recipe

    Nutrition

    Calories: 225kcalCarbohydrates: 39gProtein: 2gFat: 8gSaturated Fat: 7gCholesterol: 5mgSodium: 35mgPotassium: 111mgFiber: 2gSugar: 37gVitamin A: 40IUVitamin C: 0.5mgCalcium: 46mgIron: 0.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR churumbeles, memelos, palito de coco
    More recipes with: coconut

    Video

    Edited: Jul 14, 2021 | Publish: Feb 7, 2011

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    Recipe Rating




    Recipe Rating




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    47 Comments
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    jon
    October 29, 2012 11:03 PM

    My grandmother makes these all the time, growing up they were a favorite. In fact she made some today. She uses both condensed and evaporated milk in hers, might want to give that a try. She used to make these and sell them in the Dr.

    2
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    View Replies (2)
    Margot
    August 6, 2012 9:49 AM

    My sister's favorite Dominican sweet! I'm surprising her today with some "churumbeles" (that's how we call them). Thanks for the recipe.5 stars

    2
    Reply
    Kid Cook
    May 11, 2013 12:03 PM

    Hey Aunt Clara, I am doing my Social Studies Latin America report on Dominica. I have been to Dominica but it was a few years ago. When I looked up memelos i couldn't find any background information on them. So I have already done my report but I was wondering… Read more »

    1
    Reply

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