Besitos de Coco: Venezuelan Coconut Kisses
Try these traditional Venezuelan cookies made with grated coconut, wheat, unrefined sugarcane and spices like cinnamon, anise and cloves. They are simply irresistible.
Ingredients
- 2 cups shredded coconut
- 2 cups wheat flour
- 1 ¼ cups grated papelón (piloncillo or grated unrefined sugarcane)
- 1 cup water
- 1 tbsp whole cloves
- 1 cinnamon stick
- ½ tbsp sweet anise
- 1 tsp baking powder
Instructions
- Start by preparing the papelón syrup. In a saucepan, combine the papelón, water, cloves, cinnamon stick, and sweet anise. Bring the mixture to a boil over medium heat, stirring occasionally until the papelón is completely dissolved. Simmer for about 10-15 minutes to allow the flavors to infuse. Then, strain the syrup to remove the spices and set it aside to cool.
- In a large mixing bowl, combine the shredded coconut, wheat flour, and baking powder. Mix well to ensure the ingredients are evenly distributed.
- Gradually pour the cooled papelón syrup into the dry ingredients, stirring continuously to form a smooth dough. The dough should be firm but pliable.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Take small portions of the dough and roll them into balls, about 3 inches ( about 7 ½ cm) in diameter. Place the balls on the prepared baking sheet, leaving some space between each one to allow for spreading during baking.
- Using a fork or your fingers, gently press down on the top of each ball to flatten them slightly.
- Bake the coconut kisses in the preheated oven for about 15-20 minutes, or until they are golden brown and firm to the touch.
- Once baked, remove the coconut kisses from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the coconut kisses as a delightful treat to enjoy with a cup of coffee or tea.
Notes
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