Candied Lemons Filled with Coconut

Wash the large lemons thoroughly. Score the skin of each large lemon with a sharp knife, making 4-6 evenly spaced cuts from top to bottom, without cutting through to the pulp.

Place the scored large lemons in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain the water and repeat this boiling and draining process two more times with fresh water each time. This helps remove bitterness from the large lemons.

In a separate pot, combine 500 grams of piloncillo, 1000 grams of water, and the Mexican cinnamon stick. Bring to a boil, stirring until the piloncillo is completely dissolved. Reduce heat to a simmer.