Learn how to make some Puerto Rican style coconut macaroons known as Besitos de Coco (coconut kisses). My recipe is vegan friendly and you only need 5 ingredients to achieve these little coconut treats.
If you're a huge fan of all things coconut like I am then this sweet tooth treat is for you.
The great thing about this recipe is that is comes together so easy and rather quickly. This isn't an over complicated recipe at all which a huge selling point.
They are known as besito de coco, a Latin American style coconut macaroons made with only a handful of ingredients.
They are great to satisfy a sweet tooth or simply make to impress any household guests.
Whatever the case you will be totally in love with this recipe.
What is besitos de coco?
Besitos de coco actually translates to "coconut kisses" I don't know the exact origins of the name nor why it's called that either.
Anyway, it's a sort of coconut macaroon that is made from shredded coconut, sugar and eggs.
Although some people add vanilla, flour and butter to their recipe.
There are different variations from a more cookie style to a more classic macaroon and this is the Puerto Rican style that I will be showing you how to make.
The ingredients are combined together and the mixture is wither piped onto a baking tray or applied using scoop.
Then baked until slightly golden and crunchy on the outside and soft on the inside.
They are such a delight and perfect to serve with a hot beverage in the afternoon or to add to a child's lunchbox.
My vegan rendition
In true Charla style I decided to flip the entire recipe on its head by making it vegan.
I have updated the recipe, just made a few changes that I feel enhance the taste and texture.
I now like to use aquafaba (chickpea brine) because I feel that this makes the macaroons more light and airy.
For this updated version of the recipe, you will need a piping bag to pipe the mixture onto the baking tray.
This mixture is slightly wetter then the first version with even better the results (taste and texture taste so good).
There are plenty of aquafaba recipes out there, I don't have a recipe (yet) so in the meantime please refer to Gwen's Aquafaba guidelines.
The coconut condensed milk and aquafaba both act as a binders and prevent the macaroons from being dry and crumbly or falling apart.
The preparation
The preparation is quite simple, although admittedly I did use my stand mixer. You don't actually need to use one.
You can easily use a hand mixer or even a spoon to stir and combine all of the ingredients together.
You do need a piping bag for my updated recipe because you can make pretty little swirls (coconut kisses).
I wouldn't recommend using a scoop or spoon to mould the mixture into half circles because it will result in a messy/sticky outcome.
Just stick to using a piping bag with a large enough nozzle to funnel out the mixture so it result in swirls that are easy to create and form in unison.
The steps
- Preheat the oven to 160C/325F.
- Line 1-2 baking trays with parchment paper and set aside.
- Place the shredded coconut and gluten free flour in a large bowl.
- Whisk to combine the dry ingredients.
- Stir in the vanilla, aquafaba and the coconut condensed milk using either a wooden spoon/hand mixer and stand mixer fitted with the paddle attachment.
- The mixture shouldn't be dry, it should be slightly wet and pipeable.
- Spoon the mixture into a piping bag (try adding a small amount and squeezing the mixture through the bag to test the texture first).
- When you are ready, pipe into swirls onto the baking tray(s) being careful not to overcrowd to tray.
- Bake for 10-15 minutes or until slightly golden on the outside.
- Allow to cool before serving.
Notes and tips
- You can use my Homemade Gluten Free Flour Blend or brown rice.
- Any leftovers can be stored in an airtight container for up to 2 days.
- I highly recommend using a piping bag, the mixture will be too moist to spoon onto the baking tray without making a mess.
- Make sure you are using dried shredded coconut for this recipe.
- For best results, I would recommend baking 1-2 macaroons first to ensure that they bake firm, they shouldn't spread out and expand while they bake and if they do you should add more flour (1-2 tablespoon at a time).
More coconut recipes to try
- Coconut Condensed Milk
- Coconut Yoghurt Bowl
- Coconut Bake
- Coconut Drops
- Coconut Boiled Dumplings
- Coconut Rum Cupcakes
- Vegan Coconut Popsicles
- Coquito
- Arroz Con Coco
- Cranberry Coconut Energy Balls
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Besitos de Coco (Vegan Puerto Rican Coconut Kisses)
Ingredients
- 3 cups dried shredded coconut (240g)
- ¾ cup gluten free flour (102g)
- ¾ cup aquafaba (177ml)
- 1 teaspoon of vanilla (4g)
- 1 cup coconut condensed milk (236ml)
Instructions
- Preheat the oven to 160C/325F.
- Line 1-2 baking trays with parchment paper and set aside.
- Place the shredded coconut and gluten free flour in a large bowl.
- Whisk to combine the dry ingredients.
- Stir in the vanilla, aquafaba and the coconut condensed milk using either a wooden spoon/hand mixer and stand mixer fitted with the paddle attachment.The mixture shouldn't be dry, it should be slightly wet and pipeable.
- Spoon the mixture into a piping bag (try adding a small amount and squeezing the mixture through the bag to test the texture first).
- When you are ready, pipe into swirls onto the baking tray(s) being careful not to overcrowd to tray.
- Bake for 10-15 minutes or until slightly golden on the outside.
- Allow to cool before serving.
Notes
- You can use my Homemade Gluten Free Flour Blend or brown rice.
- Any leftovers can be stored in an airtight container for up to 2 days.
- I highly recommend using a piping bag, the mixture will be too moist to spoon onto the baking tray without making a mess.
- Make sure you are using dried shredded coconut for this recipe.
- For best results, I would recommend baking 1-2 macaroons first to ensure that they bake firm, they shouldn't spread out and expand while they bake and if they do you should add more flour (1-2 tablespoon at a time).
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