Besitos de coco – These quick and easy Puerto Rican style coconut macaroons are made with 5 ingredients and vegan friendly
If you’re a huge fan of all things coconut like I am then this sweet tooth treat is for you. 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 are 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. This makes it into a more cookie style of recipe instead.
Besitos de coco vegan style
In true Charla style I decided to flip the entire recipe on its head by making it vegan. The butter and eggs have been omitted and instead I opted for some vegan condensed milk.
The vegan condensed milk acts as a binder in place of the aforementioned ingredients.
After making this recipe a few times – vegan vs non vegan, I liked the results slightly better with the vegan version. Plus it caters to ALL dietary needs.
There’s no need to look for a substitute ingredients or asking if this or that ingredients will work instead.
How to make besitos de coco
You will need the following;
- Shredded coconut
- Vegan condensed milk
- Coconut sugar
- Gluten free flour
Dry ingredients – Once you have measured the ingredients you need, place the coconut in the bowl with the gluten free flour and coconut milk. Just use a wooden spoon to stir everything together.
Wet ingredients – Add the vanilla and then the vegan condensed milk. I found that a heaping cup worth is suffice to combine everything together.
The mixture – it might not come together in a ball but it shouldn’t be dry and crumbly in your hands. You should be able to squeeze the mixture together using finger tips, that’s when you know you have enough dry to wet ratio
Shaping the macaroons – you can use either an ice scoop, a spoon with depth like a measuring one or even your hands to shape the coconut mixture into macaroons. I used my measuring spoon to form little half circles.
This coconut kisses recipe is
- Vegan friendly
- Contains coconut sugar so suitable for diabetics
- Gluten free
How to make besitos de coco (with pictures)
Place the coconut and flour in a bowl and stir.
Add the coconut sugar and vanilla to the coconut mixture
Finally add the vegan condensed milk and shape the coconut mixture into macaroons then bake.
Besitos de coco
- 3 cups of shredded coconut
- 1 cup of gluten free flour
- 1 heaping cup of vegan condensed milk
- 1/4 cup of coconut sugar
- 1 tsp of vanilla
- Line a tray with parchment paper and preheat the oven to 160c (325f)
- In a medium bowl, place the coconut along with the gluten free flour and stir.
- Add the vanilla and then pour in the vegan condensed coconut milk
- Use a spoon to mix everything together so it congeals
- Use a spoon (or hands) to form the coconut mixture into macaroons
- Bake in the oven until slightly golden (should take 10-15 minutes). Keep an eye on the oven while they bake because they have the potential to burn quite quickly