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Besitos de Coco

Besitos de Coco, or coquitos, made with coconut, papelón (panela) and spices, are Venezuelan pastries, similar to cocadas.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 15 besitos
Calories: 135 kcal
Course: Dessert
Cuisine: South American , Venezuelan

Ingredients

  • 1½ cups flour
  • 1 cup panela
  • ½ teaspoon guayabita powder (allspice)
  • 3 cloves
  • 1 large cinnamon stick
  • ⅓ cup water
  • 2 eggs , lightly beaten
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3½ oz coconut , freshly finely grated
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. Sift the flour, baking powder and baking soda together. Reserve.
  2. Pour the water into a small, heavy-bottomed saucepan and add the panela. Mix well.
  3. Add the cloves, cinnamon stick, and allspice.
  4. 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.
  5. Remove from the heat. Reserve 4 tablespoons of the syrup to brush the besitos once cooked.
  6. Let the syrup cool.
  7. Remove the cloves and cinnamon stick.
  8. In the bowl of a stand mixer, pour the panela syrup and eggs.
  9. Add the coconut, and mix using the flat beater attachment.
  10. Add the flour, baking powder and baking soda mixture and mix again until the dough is slightly soft.
  11. If the dough is too soft, add a little coconut or sifted flour.
  12. Preheat the oven to 350 F (180 ° C).
  13. Line a baking sheet with parchment paper.
  14. 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.
  15. Bake for about 15 minutes.
  16. Place the besitos on a cooling rack and, while they are still very hot, brush with the cooled panela syrup.
  17. Once the besitos are cool and dry, store in an airtight metal box.