📝 About This Recipe
Transport your senses to the sun-drenched shores of the Caribbean with these 'Besitos de Coco,' or Coconut Kisses. These traditional Puerto Rican treats are the perfect marriage of a chewy macaroon and a rich butter cookie, infused with the deep, earthy sweetness of unrefined cane sugar. Perfectly crisp on the outside with a moist, melt-in-your-mouth interior, they are a nostalgic staple found in island bakeries and family kitchens alike.
🥗 Ingredients
The Coconut Base
- 4 cups Shredded Coconut (sweetened or unsweetened based on preference)
- 1/2 cup All-purpose Flour (sifted)
- 1/4 teaspoon Salt (fine sea salt)
The Sweeteners and Aromatics
- 1 cup Brown Sugar (packed, preferably dark for more molasses flavor)
- 4 tablespoons Butter (unsalted, melted and cooled)
- 2 Egg Yolks (large, at room temperature)
- 1/4 cup Coconut Milk (full fat, canned)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/4 teaspoon Almond Extract (optional, for depth)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon is best)
Optional Topping
- 1/2 cup Dark Chocolate (melted, for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the kisses don't stick.
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2
In a large mixing bowl, combine the shredded coconut, sifted all-purpose flour, salt, and ground cinnamon. Toss them together until the coconut is evenly coated with the dry ingredients.
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3
In a separate medium bowl, whisk together the packed brown sugar and the melted butter until the mixture looks like wet sand.
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4
Add the egg yolks one at a time to the sugar mixture, whisking vigorously until the color lightens slightly.
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5
Stir in the coconut milk, vanilla extract, and almond extract. The coconut milk adds a creamy, tropical richness that defines the authentic texture.
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6
Pour the wet ingredients into the dry coconut mixture. Use a sturdy spatula to fold everything together until a thick, sticky dough forms and no dry pockets of flour remain.
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7
Let the mixture rest for about 10 minutes. This allows the coconut to hydrate and absorb the flavors, making the cookies easier to scoop.
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8
Using a small cookie scoop or a tablespoon, portion out rounded mounds of the dough (about 1.5 inches in diameter) and place them on the prepared baking sheets.
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9
Space the mounds about 2 inches apart. They won't spread much, but they need air circulation to crisp up properly.
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10
Bake for 25 to 30 minutes. Halfway through, rotate the pans to ensure an even golden-brown color.
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11
The 'besitos' are done when the edges are a deep golden brown and the tops are toasted. They will still feel slightly soft to the touch but will firm up as they cool.
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12
Remove from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack.
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13
If using the chocolate drizzle, wait until the cookies are completely cool. Melt the chocolate in 30-second intervals in the microwave and use a spoon to create thin stripes across the cookies.
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14
Allow the chocolate to set completely before serving or storing in an airtight container.
💡 Chef's Tips
For the best texture, use 'macerated' or finely shredded coconut rather than large flakes. If the dough feels too wet to hold its shape, add an extra tablespoon of flour; if too dry, add a teaspoon of coconut milk. Don't overbake—the center should remain chewy to contrast with the toasted exterior. You can substitute brown sugar with 'Piloncillo' or 'Panela' for an even more authentic, molasses-forward Caribbean flavor. Store these in an airtight container with a piece of parchment paper between layers to prevent them from sticking together.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Puerto Rican café con leche. Pair with a small glass of aged Caribbean rum for a sophisticated adult dessert. Arrange on a platter with fresh tropical fruits like mango, papaya, and pineapple. Crumble leftovers over vanilla bean ice cream for a tropical sundae. Pack them in a decorative tin as a thoughtful, homemade gift for friends and family.