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Besitos de coco

Learn how to make these delicious vegan Puerto Rican style coconut macaroons (besitos de coco)
Course Appetiser
Cuisine Puerto Rican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 771kcal
Author Charla


  • 3 cups of shredded coconut
  • 1 cup of gluten free flour
  • 1 heaping cup of vegan condensed milk
  • ¼ cup of coconut sugar
  • 1 teaspoon 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


Calories: 771kcal | Carbohydrates: 120g | Protein: 12g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 12mg | Sodium: 296mg | Potassium: 227mg | Fiber: 6g | Sugar: 94g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 2mg