Besitos de Coco
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
15 besitos
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Calories
135 kcal
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Course
Dessert
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Cuisine
South American, Venezuelan
Besitos de Coco
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Besitos de Coco, or coquitos, made with coconut, papelón (panela) and spices, are Venezuelan pastries, similar to cocadas.
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Ingredients
- 1½ cups flour
- 1 cup panela
- ½ teaspoon guayabita powder (allspice)
- 3 cloves
- 1 large cinnamon stick
- ⅓ cup water
- 2 egg lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3½ oz coconut , freshly finely grated
Equipment
- Stand mixer
Instructions
- Sift the flour, baking powder and baking soda together. Reserve.
- Pour the water into a small, heavy-bottomed saucepan and add the panela. Mix well.
- Add the cloves, cinnamon stick, and allspice.
- Cook the mixture over low heat until the panela dissolves well and there are no more lumps. Stir occasionally with a wooden spoon so that it dissolves more easily.
- Remove from the heat. Reserve 4 tablespoons of the syrup to brush the besitos once cooked.
- Let the syrup cool.
- Remove the cloves and cinnamon stick.
- In the bowl of a stand mixer, pour the panela syrup and eggs.
- Add the coconut, and mix using the flat beater attachment.
- Add the flour, baking powder and baking soda mixture and mix again until the dough is slightly soft.
- If the dough is too soft, add a little coconut or sifted flour.
- Preheat the oven to 350 F (180 ° C).
- Line a baking sheet with parchment paper.
- Using a tablespoon or spatula, take small piles of dough and shape the besitos, flattening them a little and separating them, as they tend to swell a little during cooking.
- Bake for about 15 minutes.
- Place the besitos on a cooling rack and, while they are still very hot, brush with the cooled panela syrup.
- Once the besitos are cool and dry, store in an airtight metal box.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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