Besitos de Coco (Vegan Puerto Rican Coconut Kisses)

Besitos de Coco (Vegan Puerto Rican Coconut Kisses)

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.

Course Appetiser

Cuisine Puerto Rican

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 771kcal

Author Charla

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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