Name: Besitos de Coco Cookies - Puerto Rican Coconut Kisses
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Cuisine: Dessert
Ingredients: 3 1/4 cup sweetened coconut flakes; 1/2 cup all-purpose flour; 4 large egg yolks (at room temperature); 2/3 cup white sugar; 1/4 cup butter (softened); 1 tsp vanilla extract

My kids love it when I find recipes I remember from my childhood. These besitos de coco (also known as coconut macaroons) are one of my all-time favorite desserts, and they are super easy to make!

Besitos de Coco Puerto Rican Cookies - Kids Are A Trip

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Table of Contents

Coconut Macaroons Recipe

Coconut Macaroons, also known as Besitos de coco, are little bundles of sweet coconut in a delicious cookie that will make your family beg for more. With a light and fluffy but chewy texture. these are as easy to eat as they are to make.

All you need are coconut flakes, flour, eggs, sugar, butter, and vanilla extract. Then, you can have these coconut macaroons on the table in minutes.

Coconut macaroons

These chewy coconut macaroons are a bit crispy on the outside with a light and fluffy inside and they are naturally gluten-free if you use almond flour. Anyone who enjoys dessert recipes will enjoy these easy coconut macaroons.

You can adjust the recipe to fit your likes by using different extracts or adding chocolate chips. However you make them, they are sure to taste great.

Ingredients needed for Besitos de Coco:

All it takes is a few basic ingredients for this easy coconut macaroon recipe. Scroll down to our full recipe at the bottom of the page for the complete instructions and measurements.

Sweetened coconut flakes
All-purpose flour
Large egg yolks: At room temperature.
White sugar
Butter: Softened.
Vanilla extract

How to make coconut macaroons from scratch?

Preheat: First, set the oven to 350 degrees F and prepare a baking sheet with parchment paper or non-stick spray.
Combine the cookie dough: Meanwhile, mix the sweetened shredded coconut with the vanilla, butter, sugar, egg yolks, and flour in a large mixing bowl. It should be sticky and solid.
Make the coconut macaroons: Then, drop 24 teaspoons full of dough on the prepared baking sheet. You may have to use two prepared baking sheets if you are making a double batch.
Bake cookies: Lastly, place the cookie sheets on the middle oven racks in the preheated oven for 25 minutes or until they are golden brown.
Cool and serve: Finally, cool completely before serving.

Scooper besitos de coco — Use an ice cream scoop to shape the cookies

Recipe variations:

Coconut extract: Add a teaspoon of coconut extract for even more coconut flavor.
Almond flour: For a gluten-free recipe, use almond flour instead of all-purpose flour.
Almond extract: In fact, change the vanilla extract with almond extract for a nuttier flavor.
Too sweet: If you feel these are too sweet, you can use unsweetened coconut.
Sweetened condensed milk: Also, if you only have unsweetened coconut flakes, use sweetened condensed milk to make your macaroons sweeter. It will also help keep the cookies from falling apart because unsweetened shredded coconut does not have the same texture as sweetened.
Dip them in chocolate: Like Almond Joy candy bars? Dip cooled macaroons in dark chocolate and place them onto baking sheets with parchment paper to dry. To melt chocolate, pour dark or semi-sweet chocolate chips into a microwave-safe bowl and cook at 30-second bursts until it is melted.

How to serve:

These perfect coconut macaroons can be served any time of day. It does not need to be a special occasion either because they are so easy, and have a light yet chewy texture.

Chocolate lovers would enjoy a cup of chocolate chips added to the coconut mixture.
Serve with a cup of hot chocolate or ice cold milk.
You could also top these coconut macaroons with melted chocolate and chopped nuts.
For a more festive look, toss some rainbow sprinkles on top.
These coconut macaroons would taste delicious with a coating of powdered sugar.
Place half of a maraschino cherry on each cookie for a fruity flavor.

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Frequently asked questions

What is the difference between a macaroon and a macaron?

These are both made with vanilla, sugar, and egg whites but everything else is much different. A macaron is a French sandwich cookie made with ground almonds and meringue filled with fruit jam, ganache, or buttercream.

A macaroon is an American cookie made with shredded coconut and often dipped in chocolate.

Why did my macaroons turn out flat?

Coconut macaroons can spread out and flatten if you use too much moisture. It is also important not to mix the ingredients too much. Add a tablespoon of flour to the mix and see if that helps. If not, chill them for several hours so the coconut mixture becomes solid.

Why do we use egg yolks instead of egg whites for this coconut macaroons recipe?

This recipe calls for egg yolks because it binds the coconut mixture together, so they do not fall apart when eating. The extra fat in the yolk also gives your cookies a richer flavor and softer texture. In addition, the egg yolk has emulsion properties to more evenly distribute the ingredients.

How to store leftovers:

Store: These delicious cookies will stay fresh in an airtight container for seven days at room temperature. If you refrigerate them, they will last 10 days.
Freeze: To freeze your coconut macaroons, wrap them individually or separate them with parchment paper or wax paper and store them in the freezer for six months.
Thaw: Be sure to thaw them in the fridge overnight for best results.

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Recipe tips:

Make sure you do not use evaporated milk instead or your coconut macaroons will not be as sweet.
In fact, many recipes use sweetened condensed milk in the recipe instead of butter and sugar.
Make sure you do not bake cookies too long or they will be dry and crumbly.
Use a cookie scoop so the cookies are the same size. That way they will cook more evenly.
For more compacted cookies with a more granulated texture, pour coconut into a blender or food processor and pulse once or twice.
Also, be sure your eggs are at room temperature before using them.

Yield: 24

Besitos de Coco Cookies - Puerto Rican Coconut Kisses

Besitos de coco are an easy to make Puerto Rican dessert. They are essentially bite-sized coconut macaroons (not macarons) that melt in your mouth. We promise you'll love them!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

3 1/4 cup sweetened coconut flakes
1/2 cup all-purpose flour
4 large egg yolks (at room temperature)
2/3 cup white sugar
1/4 cup butter (softened)
1 tsp vanilla extract

Instructions

Preheat: First, set the oven to 350 degrees F and prepare a baking sheet with parchment paper or non-stick spray.
Combine the cookie dough: Meanwhile, mix the sweetened shredded coconut with the vanilla, butter, sugar, egg yolks, and flour in a large mixing bowl. It should be sticky and solid.
Make the coconut macaroons: Then, drop 24 teaspoons full of dough on the prepared baking sheet. You may have to use two prepared baking sheets if you are making a double batch.
Bake cookies: Lastly, place the cookie sheets on the middle oven racks in the preheated oven for 25 minutes or until they are golden brown.
Finally, cool completely before serving.