Besitos de coco

Heat the oven

Heat the oven to 175°C (155°C fan) and line a large baking tray (about 30 x 40 cm) with baking paper. You will likely need two batches, since 20 mounds will not fit on one tray with 3 cm between them.

✅ C'est prêt quand : oven preheat indicator shows 175°C (155°C fan) reached

Mix

In a bowl, mix the grated coconut, brown sugar, flour, salt and cinnamon. Add the egg yolks, melted butter and vanilla and mix with your hands until it holds together.

• 300 g grated coconut
• 150 g brown sugar
• 60 g flour
• 1 pinch salt
• ½ tsp cinnamon
• 4 egg yolks
• 60 g melted butter
• 1 tsp vanilla extract

✅ C'est prêt quand : mixture clumps together when pressed in your hand

Shape

Shape tablespoons of the mixture into small mounds or pyramids and place on the tray, 3 cm apart.

• all of the mixture from step 2 coconut mixture

Bake

Bake for 20–25 minutes, until golden brown at the edges and peaks but still soft in the centre.

• all of the shaped mounds from step 3 shaped coconut mounds

✅ C'est prêt quand : edges and peaks are golden brown, centre still soft

Cool

Cool on the tray for 10 minutes so they firm up, then move to a rack to cool completely. Store in an airtight tin for up to a week.

• all of the baked besitos from step 4 baked coconut kisses

✅ C'est prêt quand : firm enough to lift without breaking