Besitos de Coco (Coconut Kisses)
Chewy little coconut mounds with toasted golden tips, a classic Puerto Rican sweet for coffee time.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Besitos de coco, or coconut kisses, are small mounds of shredded coconut bound with egg yolks, a little flour and sugar, baked until the tips and edges turn golden and toasty while the inside stays moist and chewy. They are a Puerto Rican bakery classic, sold by the bag, and a sweet that kids love to help shape.
The Thermomix® TM7™ melts the butter, mixes in the sugar, yolks and evaporated milk, then folds in the flour and coconut on reverse, so the shreds stay long. Shape the dough into little cones with damp fingers and bake them on a sheet in the oven.
Made in the Thermomix® TM7™
Besitos de Coco (Coconut Kisses)
Makes: About 26 besitos
- Prep20 min
- Cook25 min
- Total1 h 5 min
- Serves12
Ingredients
Instructions
- Preheat the oven to 180°C (350°F) and line 2 baking sheets with parchment paper.
- Place the butter in the mixing bowl and melt 2 min/50°C (122°F)/speed 2.
- Add the brown sugar, egg yolks, evaporated milk, vanilla and salt and mix 15 sec/speed 4.
- Add the flour and coconut and mix 30 sec/reverse/speed 3, helping with the spatula through the hole in the lid, until evenly combined. Let the dough rest 10 minutes so the flour absorbs the liquid.
- With damp fingers, shape heaping tablespoons of dough (about 25 g) into small cones and place them on the baking sheets, 3 cm (1 in) apart.
- Bake one sheet at a time for 20 to 25 minutes, until the tips and bottoms are golden brown.
- Let them cool on the sheet for 10 minutes, until firm, then move them to a rack.
Tips
- With a fresh coconut: place 400 g of peeled fresh coconut in pieces in the mixing bowl and chop 10 sec/speed 7, scraping down and repeating if needed, then set it aside and start at step 2. Fresh coconut is not sweetened, so use 100 g (1/2 cup) of brown sugar.
- For a deeper caramel flavor and color, use dark brown sugar.
- Store them in an airtight container at room temperature for up to 5 days.
