Besitos de Coco

🧂 Ingredients

• 2 cups Sweetened shredded coconut(Unsweetened can be used, but the sweetness will need adjustment. Ensure it's finely shredded for best texture.)
• 1 can (14 oz or 396g) Sweetened condensed milk(Full-fat is recommended for richness.)
• 2 large Egg whites(Room temperature egg whites will whip up better.)
• 1 teaspoon Vanilla extract(Pure vanilla extract is preferred for best flavor.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

   ⏱️ 5 minutes
2. 2

   In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well with a spatula until all the coconut is evenly coated and the mixture is moist and holds together.

   ⏱️ 5 minutes
3. 3

   In a separate, clean, dry bowl, beat the egg whites using an electric mixer (or whisk vigorously by hand) until stiff peaks form. This means when you lift the beaters, the egg whites stand straight up without drooping.

   ⏱️ 5-7 minutes
4. 4

   Gently fold the stiffly beaten egg whites into the coconut mixture using a spatula. Be careful not to overmix; you want to incorporate the egg whites without deflating them too much, which will help keep the besitos light and airy.

   ⏱️ 3 minutes
5. 5

   Using two teaspoons or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheets, leaving about 1-2 inches between each cookie. They will not spread much.

   ⏱️ 5 minutes
6. 6

   Bake for 15-20 minutes, or until the edges and tops are a beautiful golden brown. Keep an eye on them as they can brown quickly due to the sugar content.

   ⏱️ 15-20 minutes
7. 7

   Remove the baking sheets from the oven and let the besitos de coco cool on the sheets for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

   ⏱️ 10 minutes (cooling time)

💡 Pro Tips

• ✓The final mixture should be moist and sticky, but firm enough to hold its shape when scooped.
• ✓For a chewier cookie, bake closer to 15 minutes. For a crispier edge, bake closer to 20 minutes.
• ✓Ensure the egg whites are beaten to stiff peaks for the best texture. Any moisture in the bowl or on the beaters can prevent them from whipping properly.
• ✓Store completely cooled besitos de coco in an airtight container at room temperature for up to 3 days.

🔄 Variations

• Add 1/2 cup of mini chocolate chips to the coconut mixture before folding in the egg whites.
• Melt 1 cup of semi-sweet chocolate chips and dip the cooled besitos halfway in chocolate. Let them set on parchment paper.
• Add a pinch of cinnamon or a tablespoon of finely chopped candied ginger to the coconut mixture for extra flavor.

🥗 Nutrition

Per serving