Preheat oven to 220˚C.
To open fresh coconut, if using, pierce a hole in the soft eye, then roast for 25 minutes or until coconut opens. Grate flesh.
Place sugar in a large frying pan over medium heat. Cook, without stirring, for 3 minutes or until melted and caramel in colour. Add fresh and shredded coconut. Cook, stirring, for 2 minutes or until combined. Stand for 15 minutes to cool.
When cool enough to handle, roll with wet hands into 28 small balls. Place on a lined oven tray. Cool. Refrigerate for up to 1 week.


  • 1 fresh coconut or 1½ cups frozen, shredded coconut, defrosted
  • 440 g (2 cups) caster sugar
  • 70 g (1 cup) shredded coconut