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.
- 3 cups coconut flakes (unsweetened fresh)
- 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)
- Heat oven to 350 degrees Fahrenheit (177 C).
- Grease a 13x9x2-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.
- Place the balls on the greased cookie sheet and bake for about 25 minutes. They should be golden brown.
- Remove from the oven and let cool completely before eating.
- If desired, drizzle with melted chocolate and chopped nuts.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||9 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|