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Besitos de Coco
Besitos de Coco, meaning 'coconut kisses,' are delightful, chewy, and slightly sweet Puerto Rican coconut macaroons. They are simple to make and a perfect treat for any occasion.
🧂 Składniki
- 14 oz Sweetened shredded coconut
- 14 oz Sweetened condensed milk
- 2 tbsp All-purpose flour
- 2 tsp Vanilla extract
- 0.25 tsp Almond extract(optional)
- 0.25 tsp Salt
- 24 Maraschino cherries(for topping, optional)
👨🍳 Instrukcje
- 1
Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
💡 Wskazówki profesjonalistów: Using parchment paper prevents sticking and makes cleanup easier. - 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
Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, leaving about 1 inch between each cookie.
💡 Wskazówki profesjonalistów: You can also use a small cookie scoop for uniform size. - 4
If using, press a maraschino cherry into the top of each cookie.
- 5
Bake for 15-20 minutes, or until the edges are lightly golden brown and the tops are toasted.
💡 Wskazówki profesjonalistów: Keep an eye on them as they can brown quickly. - 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.
💡 Wskazówki profesjonalistów: They will firm up as they cool.
💡 Wskazówki profesjonalistów
- ✓For a cakier texture, you can increase the flour to 3-4 tablespoons.
- ✓Ensure your condensed milk is not too cold, as it can make the mixture harder to combine.
- ✓These cookies are best enjoyed within a few days of baking.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of cinnamon to the dough for a warm spice note.
- Dip the cooled cookies halfway in melted chocolate for an extra decadent treat.