👨‍🍳 作り方

1. 1

   Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.

   💡 プロのコツ: Using parchment paper prevents sticking and makes cleanup easier.
2. 2

   In a medium bowl, combine the shredded coconut, sweetened condensed milk, all-purpose flour, vanilla extract, almond extract (if using), and salt. Mix well until all ingredients are thoroughly combined.

3. 3

   Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, leaving about 1 inch between each cookie.

   💡 プロのコツ: You can also use a small cookie scoop for uniform size.
4. 4

   If using, press a maraschino cherry into the top of each cookie.

5. 5

   Bake for 15-20 minutes, or until the edges are lightly golden brown and the tops are toasted.

   💡 プロのコツ: Keep an eye on them as they can brown quickly.
6. 6

   Let the besitos de coco cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

   💡 プロのコツ: They will firm up as they cool.