Besitos de coco — “little coconut kisses” — are some of the most charming cookies around: crisp at the edges, soft and chewy inside, with a deep caramel note from panela. They are a beloved treat in Venezuela and around the Caribbean, perfect for snacking, gifting or party trays.
The magic ingredient is panela (also called piloncillo): unrefined cane sugar with a rich molasses flavor. Look for it in Latin markets or online — brown sugar works in a pinch, but panela is worth the hunt.
Besitos de Coco Recipe
What you need
Ingredients
- 8 oz panela or piloncillo (unrefined cane sugar)
- 3 whole cloves
- 1 cinnamon stick
- 1 cup water
- 9 oz shredded coconut
- 2 eggs
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
Cook along
Instructions
- Put the panela in a pot with the water, cloves and cinnamon stick. Cook over low heat until fully dissolved and smooth.
- Remove from the heat, let it cool slightly, discard the cloves and cinnamon, and set aside some of the syrup for brushing later.
- In a bowl, beat the eggs, then mix in the shredded coconut and the remaining syrup.
- Add the flour and baking powder and mix into a homogeneous, sticky dough.
- Preheat the oven to 350°F and grease a baking sheet.
- With greased hands, roll the dough into small balls and space them out on the sheet.
- Bake for about 15 minutes, until golden on top.
- Brush with the reserved syrup while still hot, and let them cool completely before serving.
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