Puerto Rican Coconut Kisses

Puerto Rican Coconut Kisses

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
240 Calories
14g Fat
27g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 240
% Daily Value*
Total Fat 14g 18%
Saturated Fat 9g 47%
Cholesterol 85mg 28%
Sodium 156mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 9%
Protein 4g
Calcium 46mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

A Note From Our Recipe Tester

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Puerto Rican Coconut Kisses ingredients

    The Spruce / Kristina Vanni

  2. Heat oven to 350 F/177 C. Grease a 13-by-9-by-2-inch cookie sheet.

    greased cookie sheet

    The Spruce / Kristina Vanni

  3. In a bowl, thoroughly mix coconut flakes, flour, egg yolks, brown sugar, butter and extract until a sticky dough that is moldable forms.

    mix coconut flakes, flour, egg yolks, brown sugar, butter and extract together in a bowl

    The Spruce / Kristina Vanni

  4. Divide the dough into 24 uniform balls and place on the prepared baking sheet.

    cookie dough balls on a cookie sheet

    The Spruce / Kristina Vanni

  5. Bake for about 25 minutes. They should be golden brown. Let cool completely.

    baked cookies on a cooling rack

    The Spruce / Kristina Vanni

  6. If desired, drizzle with melted chocolate.

    Puerto Rican Coconut Kisses

    The Spruce / Kristina Vanni