Besitos de coco

Besitos de coco — “little coconut kisses” — are the most charming cookies I know: 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.

My friend Carolina, who is from Venezuela, makes them every Christmas from her family recipe, and she was kind enough to share it with me. One bite and I was hooked — they remind me of macaroons, but with more texture and much more depth.

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

Prep time: 20 minutes · Cook time: 20 minutes · Total: 40 minutes · Servings: 8 · Calories: ~364 per serving

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

Instructions

1. Put the panela in a pot with the water, cloves and cinnamon stick. Cook over low heat until fully dissolved and smooth.
2. Remove from the heat, let it cool slightly, discard the cloves and cinnamon, and set aside some of the syrup for brushing later.
3. In a bowl, beat the eggs, then mix in the shredded coconut and the remaining syrup.
4. Add the flour and baking powder and mix into a homogeneous, sticky dough.
5. Preheat the oven to 350°F and grease a baking sheet.
6. With greased hands, roll the dough into small balls and space them out on the sheet.
7. Bake for about 15 minutes, until golden on top.
8. Brush with the reserved syrup while still hot, and let them cool completely before serving.

Recipe Notes

• For crunchier besitos: use unsweetened coconut flakes, add a pinch of baking soda, or bake a few minutes longer until browned at the edges.
• Brown sugar can replace panela in equal amounts, but you lose some of the caramel depth — jaggery, rapadura or sucanat are closer substitutes.
• They keep beautifully in an airtight container, which also makes them great for gifting.