Besos de Coco
When you can't visit the Mexican bakery, bake these homemade besos de coco!
Servings 12 Cookies
Equipment
- Mixer
- baking sheets
Ingredients
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon coconut or vanilla extract
- Zest of 1 lemon
- 1 1/4 cups plus 2 tablepoons flour, sifted
- Pinch of salt
- Your favorite jam preserves or dulce de leche
Icing
- 1 cup powdered sugar
- 2 tablespoons warm water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup shredded coconut I used unsweetened
Instructions
- In a large bowl, combine the sugar and eggs. Whip or mix on high for 3-5 minutes. Mix in the coconut extract and lemon zest
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Fold in the flour and salt just until incorporated.
- Onto each baking sheet, drop 12 cookies (about 2 tablespoons of batter). Try to make them as round as possible. Bake for 5 to 6 minutes.
- Let the cookies cool for a few minutes before removing them from baking sheets. Transfer to a wire rack to cool the rest of the way.
- Take 12 of the cookies and fill the flat side with about 1 tablespoon of filling. Spread out evenly. Top with another plain cookie, flat side onto filling.
- In a bowl, add the powdered sugar. Mix in the hot water, lemon juice and vanilla until smooth. Dip one half into glaze and then press into coconut until evenly coated. Repeat with the other half of cookie. Place back onto wire rack until cookies set and dry.