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1
Bring 2 quarts of water to a boil over high heat, add 1 teaspoon of the baking soda, stir to combine, and then add the limes.
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2
Cook at a soft simmer until slightly tender, 10 to 15 minutes.
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3
Remove the limes from the water with a slotted spoon and let cool.
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4
Make a small incision in the top of each lime with a sharp paring knife and carefully scrape out the flesh, making sure you dont tear the rind; discard the filling.
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5
Return the intact rinds to the pot, add cold water to cover, and stir in the remaining 1 teaspoon baking soda.
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6
Bring to a boil, strain, and repeat this process (without any more baking soda) 3 more times to remove the bitterness from the limes.
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7
Return the limes to the pot, add cold water to cover, then stir in 1 1/2 cups of the sugar and a few drops of food coloring.
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8
Cook over medium-low heat, stirring, until the syrup has thickened to the consistency of corn or maple syrup, 15 to 20 minutes.
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9
Remove from the heat, let cool completely in the syrup, then transfer the limes to a wire rack and let dry.
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10
Combine the coconut, the remaining 1 cup sugar, and the 1/2 cup water in a saucepan and cook over medium heat, stirring, until the coconut is soft, almost translucent, and thick.
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11
Let cool until it is safe to handle.
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12
Fill the limes with the coconut mixture and let cool completely.
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13
Eat by biting into the lime.
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14
Store in an airtight container lined with parchment paper in a cool, dry place for up to 2 months.
