|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A favorite treat in the Spanish-speaking Caribbean islands is a type of macaroon cookie called coconut kisses (besitos de coco).
Here is a simple Puerto-Rican recipe which can be gussied up by sprinkling with crushed nuts or by dipping or drizzling in chocolate.
"These tropical-style macaroons are easy to whip up and truly are like a kiss of coconut. I love that they use unsweetened coconut, so they aren't too sweet. You can garnish them with chocolate if you like, but I enjoyed mine just as they were." —Tracy Wilk
- 3 cups coconut flakes (unsweetened)
- 1/2 cup all-purpose flour
- 4 large egg yolks (room temperature)
- 1 cup brown sugar
- 2 ounces (1/4 cup) butter (room temperature)
- 2 tablespoons coconut extract (or vanilla extract)
- Garnish (optional):
- 2-3 ounces dark or milk chocolate, melted
Gather the ingredients.
Heat oven to 350 F/177 C. Grease a 13-by-9-by-2-inch cookie sheet.
In a bowl, thoroughly mix coconut flakes, flour, egg yolks, brown sugar, butter and extract until a sticky dough that is moldable forms.
Divide the dough into 24 uniform balls and place on the prepared baking sheet.
Bake for about 25 minutes. They should be golden brown. Let cool completely.
If desired, drizzle with melted chocolate.