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Heat the condensed milk, coconut and butter in a small saucepan over medium heat for about 10 minutes, until the mixture starts to hold together as you mix it
Transfer to a bowl and let it cool in the fridge for 30 - 60 minutes then roll into small balls
Bring another small saucepan to medium heat and add the sugar, water and lemon and bring to a simmer. When the sugar turns into a golden amber colour, turn the heat to low so the caramel doesn't burn
Dip the balls into the caramel and let set for a couple of minutes. Be careful as the caramel is super hot! And also cools and solidifies very quickly.
Once they have cooled, they are ready to eat. Enjoy!
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