5.0 from 3 votes
Besitos de Coco: Venezuelan Coconut Kisses
Try these traditional Venezuelan cookies made with grated coconut, wheat, unrefined sugarcane and spices like cinnamon, anise and cloves. They are simply irresistible.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 10 pieces
Course:
Dessert
Cuisine:
Venezuelan
Ingredients
- 2 cups shredded coconut
- 2 cups wheat flour
- 1 ¼ cups grated papelón (piloncillo or grated unrefined sugarcane)
- 1 cup water
- 1 tbsp whole cloves
- 1 cinnamon stick
- ½ tbsp sweet anise
- 1 tsp baking powder
Instructions
- Start by preparing the papelón syrup. In a saucepan, combine the papelón, water, cloves, cinnamon stick, and sweet anise. Bring the mixture to a boil over medium heat, stirring occasionally until the papelón is completely dissolved. Simmer for about 10-15 minutes to allow the flavors to infuse. Then, strain the syrup to remove the spices and set it aside to cool.
- In a large mixing bowl, combine the shredded coconut, wheat flour, and baking powder. Mix well to ensure the ingredients are evenly distributed.
- Gradually pour the cooled papelón syrup into the dry ingredients, stirring continuously to form a smooth dough. The dough should be firm but pliable.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Take small portions of the dough and roll them into balls, about 3 inches ( about 7 ½ cm) in diameter. Place the balls on the prepared baking sheet, leaving some space between each one to allow for spreading during baking.
- Using a fork or your fingers, gently press down on the top of each ball to flatten them slightly.
- Bake the coconut kisses in the preheated oven for about 15-20 minutes, or until they are golden brown and firm to the touch.
- Once baked, remove the coconut kisses from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the coconut kisses as a delightful treat to enjoy with a cup of coffee or tea.
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