What makes a good Dinulce na Macapuno? It has to start with the coconut meat - not too soft and runny but also not too hard - soft meat which one can have a bite. Also, have the right ratio of the amount of sugar to the weight of the coconut meat - too much it can become runny but too little, it won't be a dessert at all. Then there are some (not so secret) secret ingredients like adding calamansi rind for some hints of zesty flavour.
But this particular one didn't use the "Philippine lemon" but instead used what is referred to lemonsito . I'm sure you'd remember those childhood days when you used to play with it as if it were nail polish or collecting those webs between the thumb and middle finger using your index finger. This not only provided the signature zest of these mini lemons but gave it a a nice consistency complementing that of the sugar.