Besitos de Coco (Puerto Rican Coconut Kisses)
Chewy little coconut macaroons made with grated coconut, brown sugar, egg yolks, butter and a little flour, baked until golden on the outside and moist inside.
Servings
Ingredients
Nutrition
Per serving
Steps
Heat the oven
Heat the oven to 175°C (155°C fan) and line a large baking tray (about 30 x 40 cm) with baking paper. You will likely need two batches, since 20 mounds will not fit on one tray with 3 cm between them.
✅ Done when: oven preheat indicator shows 175°C (155°C fan) reached
Mix
In a bowl, mix the grated coconut, brown sugar, flour, salt and cinnamon. Add the egg yolks, melted butter and vanilla and mix with your hands until it holds together.
- 300 g grated coconut
- 150 g brown sugar
- 60 g flour
- 1 pinch salt
- ½ tsp cinnamon
- 4 egg yolks
- 60 g melted butter
- 1 tsp vanilla extract
✅ Done when: mixture clumps together when pressed in your hand
Shape
Shape tablespoons of the mixture into small mounds or pyramids and place on the tray, 3 cm apart.
- all of the mixture from step 2 coconut mixture
Bake
Bake for 20–25 minutes, until golden brown at the edges and peaks but still soft in the centre.
- all of the shaped mounds from step 3 shaped coconut mounds
✅ Done when: edges and peaks are golden brown, centre still soft
Cool
Cool on the tray for 10 minutes so they firm up, then move to a rack to cool completely. Store in an airtight tin for up to a week.
- all of the baked besitos from step 4 baked coconut kisses
✅ Done when: firm enough to lift without breaking
Heat the oven
Heat the oven to 175°C (155°C fan) and line a large baking tray (about 30 x 40 cm) with baking paper. You will likely need two batches, since 20 mounds will not fit on one tray with 3 cm between them.
✅ Done when: oven preheat indicator shows 175°C (155°C fan) reached
Mix
In a bowl, mix the grated coconut, brown sugar, flour, salt and cinnamon. Add the egg yolks, melted butter and vanilla and mix with your hands until it holds together.
- 300 g grated coconut
- 150 g brown sugar
- 60 g flour
- 1 pinch salt
- ½ tsp cinnamon
- 4 egg yolks
- 60 g melted butter
- 1 tsp vanilla extract
✅ Done when: mixture clumps together when pressed in your hand
Shape
Shape tablespoons of the mixture into small mounds or pyramids and place on the tray, 3 cm apart.
- all of the mixture from step 2 coconut mixture
Bake
Bake for 20–25 minutes, until golden brown at the edges and peaks but still soft in the centre.
- all of the shaped mounds from step 3 shaped coconut mounds
✅ Done when: edges and peaks are golden brown, centre still soft
Cool
Cool on the tray for 10 minutes so they firm up, then move to a rack to cool completely. Store in an airtight tin for up to a week.
- all of the baked besitos from step 4 baked coconut kisses
✅ Done when: firm enough to lift without breaking
The Story Behind the Dish
Besitos ('little kisses') de coco are among the most traditional Puerto Rican sweets, sold in bakeries, at festivals and from street carts. They make the most of the coconuts that grow along the island's coasts.
They're a favourite snack with a cup of coffee.
⭐ Why It's Famous
Chewy, golden and full of coconut flavour, they're simple, cheap and irresistible.
💡 Fun Fact
Every Caribbean island has its own coconut cookie: in the Dominican Republic they're called coconetes.
All over Puerto Rico
18.47°N, -66.11°W
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