Besitos de Coco
Puerto Rican coconut macaroons with lightly golden edges and a soft, chewy center. Made with shredded coconut, sweetened condensed milk, whipped egg white, and vanilla, these small coconut treats are delicious with coffee.
Equipment
- Large baking sheet
- Parchment paper
- Two mixing bowls
- Electric hand mixer
- Silicone spatula
- Kitchen scale
- Measuring spoons
- Small cookie scoop or two spoons
- Wire cooling rack
Ingredients
COCONUT MIXTURE
- 3 cups sweetened shredded coconut approximately 255 g; use the weight for consistency
- 7 oz sweetened condensed milk 198 g; half of a standard 14-ounce can by weight
- 1 teaspoon vanilla extract 5 ml
- ⅛ teaspoon fine salt
EGG WHITE
- 1 large egg white approximately 30 g, at room temperature
Instructions
- Position a rack in the center of the oven and preheat to 325°F (165°C). Line a large baking sheet with parchment paper.
- Measure the coconut and condensed milk carefully. If the coconut strands are especially long, chop them briefly into shorter pieces without grinding them into powder.
- In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla, and salt until evenly combined. The mixture should be thick and sticky, with no pool of condensed milk at the bottom.
- Place the egg white in a separate, clean, grease-free bowl. Beat with an electric mixer until firm, glossy peaks form. The peak should hold its shape when the beaters are lifted. Stop before the white becomes dry or clumpy.
- Fold about one-third of the beaten egg white into the coconut mixture to loosen it slightly. Gently fold in the remainder until no visible streaks remain.
- Divide the mixture into 15 equal portions, approximately 32–33 g each. Use a small scoop or two spoons to form rounded mounds on the lined baking sheet, leaving approximately 1½ inches between them.
- Gently tuck loose coconut strands against each mound. Shape just firmly enough to hold the cookies together without compressing them into dense balls.
- Bake for approximately 20–25 minutes, rotating the baking sheet after about 12 minutes. The bases and exposed coconut tips should be golden, while the centers remain pale and the mounds hold their shape.
- Let the cookies cool on the baking sheet for 10 minutes. They will be fragile when first removed from the oven.
- Transfer carefully to a wire rack and cool for at least another 10 minutes, or until firm enough to handle. Serve once cooled.
Notes
COCONUT TYPE
Use moist, sweetened shredded coconut for this formula.
Unsweetened desiccated coconut, fresh grated coconut, wide coconut chips, and coconut flour absorb moisture differently and are not direct substitutes.
MEASURE BY WEIGHT
Shredded coconut varies in volume depending on the brand and how tightly it is packed. Use 255 g for consistent proportions.
CONDENSED MILK
Use sweetened condensed milk, not evaporated milk, coconut milk, or cream of coconut.
The recipe needs 198 g, which is half of a standard 396 g can. Do not add the whole can.
EGG WHITE
Use a clean bowl and beaters with no grease or egg yolk. Fat can prevent the white from whipping properly.
Whip to firm, glossy peaks and fold gently into the coconut mixture.
SHAPING
Keep the portions similar in size so they bake evenly. Tuck in long coconut strands because exposed tips can brown quickly.
SPREADING
Use the exact condensed milk quantity. Excess liquid can spread around the bases and brown before the cookies are ready.
If the mixture is unusually loose, let it stand for 5–10 minutes before shaping so the coconut can absorb some moisture.
DONENESS
Look for golden bases and lightly toasted tips. Do not wait for the entire cookie to become dark brown; the centers should remain moist and chewy.
COOLING
Let the cookies firm up on the baking sheet before moving them. Lifting them immediately can cause the bases to break.
FAMILY VARIATIONS
Some versions include flour, whole eggs, almond extract, cherries, or chocolate. This version uses whipped egg white and vanilla, with no flour or topping.
STORAGE
Cool completely before storing in an airtight container. Keep at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Refrigeration makes the texture firmer.
ALLERGENS
Contains milk, egg, and coconut. No wheat flour is added, but check every ingredient label and avoid cross-contact when preparing for someone who needs gluten-free food.