I'm pretty sure that a cookie in Puerto Rico known as "Besitos de coco" translates as "awesomely ginormous coconut macaroons baked in cupcake tins". I should, of course, note that this is without the aid of a dictionary or translation, it is just what comes from my heart.
Fine. If you want to get all technical, it means "coconut kisses". But these are not a peck on the cheek. They're a big fat kiss, from someone you love, and not your aunt or Grandma. A kiss with a little squeeze.
Technically, you can make these any size, from fairly small to very large. That's why I left off a count on the recipe, because if you want modest portions you'll get many; if you want jumbo confections, you'll get 12 or so.
Besitos de coco
Adapted from Sandra's Kitchen
- 5 1/2 cup sweetened shredded coconut
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 can (14 ounces) sweetened condensed milk
- Preheat the oven to 325. Line a cupcake tin with liners.
- In a large bowl, combine the coconut, flour, and salt. Mix to incorporate.
- Now, stir in the condensed milk and vanilla. Stir until totally combined (the mixture like a slightly more liquid consistency than rice krispie treats).
- Place a heaping tablespoon of the coconut into each cup, or get fancy and load it into a piping bag with a jumbo star tip like they do in Rincon.
- Bake for 40 minutes, or until browned and toasty on top. Let cool in the pans completely before removing. These freeze beautifully, or will keep at room temperature in a sealed container for several days.