Desserts

Besitos de Coco

Name: Besitos de Coco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 macaroons
Cuisine: Puerto Rican
Ingredients: 3 cups sweetened shredded coconut; 2 eggs; 1/3 cup sugar; 1 teaspoon vanilla extract; Pinch of salt

Coconut macaroons shaped into little kisses — chewy, sweet, and impossibly simple.

25 minutes Easy

By Josh Ortiz·August 2026·4 min read

Besitos de coco are coconut macaroons shaped into little kisses — chewy, sweet, and impossibly simple. The name means "little coconut kisses," and that's exactly what they are. Five ingredients, one bowl, no mixer, no fuss. You mix, you scoop, you bake, and 15 minutes later you have a plate of golden-edged coconut cookies that taste like a tropical afternoon. They show up at every Puerto Rican holiday gathering, usually on a tray next to the tembleque and flan. Some people dip them in chocolate, some keep them plain, but everyone eats them faster than they're put out. This is one of those recipes that proves the best things really are the simplest.

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What are Besitos de Coco?

Besitos de coco are Puerto Rican coconut macaroons made from just sweetened shredded coconut, eggs, sugar, vanilla, and salt. Unlike French macarons (which are almond-based and finicky), these are rustic, free-form mounds of coconut that bake up chewy in the center with golden, slightly crispy edges. There's no flour, no butter, no complicated technique — just coconut held together with egg and baked until the edges caramelize.

They're a staple at Puerto Rican bakeries and holiday tables, often appearing alongside quesitos, flan, and tembleque as part of the dessert spread. The simplicity is the point — when you have good coconut, you don't need much else. They're naturally gluten-free, which makes them a crowd-pleaser for anyone with dietary restrictions.

Ingredients

Scale recipe:

20 servings

Makes 20 macaroons:

3 sweetened shredded coconut — the standard bag is 14 oz, which is exactly what you need.
2 — the binder that holds everything together.
1/3 sugar — adds extra sweetness beyond what the coconut provides.
1 vanilla extract — enhances the coconut flavor.
Pinch of salt — balances the sweetness and brightens the coconut.

Mainland Swaps

Sweetened vs unsweetened coconut? Sweetened is traditional and gives the best texture. If you use unsweetened, add 2 extra tablespoons of sugar.
Want them chewier? Underbake by 1-2 minutes. The centers will be softer and more marshmallow-like.
Want them crispier? Bake an extra 2-3 minutes until the tops are golden. They'll be crunchy all the way through.

Step-by-Step Instructions

Preheat oven. Set your oven to 325°F. Line a baking sheet with parchment paper — don't skip the parchment, these will stick without it.

Mix everything. In a large bowl, combine the shredded coconut, eggs, sugar, vanilla, and salt. Stir with a fork until everything is evenly moistened. There's no special technique here — just mix until combined.

Scoop onto the pan. Use a tablespoon or small cookie scoop to portion mounds of the coconut mixture onto the prepared baking sheet. Space them about 2 inches apart — they don't spread much, but they need a little room.

Bake 12-15 minutes. Bake until the edges are golden brown and the tops are lightly toasted. The centers should still be soft — they firm up as they cool. Don't overbake or they lose their chewy center.

Cool completely. Let the besitos cool on the baking sheet for at least 5 minutes, then transfer to a wire rack. They continue to set as they cool. Eat them at room temperature for the best texture.

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Tips for Perfect Besitos de Coco

Use parchment paper. These will weld themselves to an ungreased baking sheet. Parchment or a silicone mat is mandatory.
Watch the edges. The golden-brown edges are the indicator that they're done. The tops may still look pale — that's fine. The edges tell the truth.
Don't overmix. You just need the eggs to coat the coconut. Overworking the mixture can make the finished cookies dense instead of chewy.
Let them cool. They're fragile when hot and will fall apart. Give them a few minutes on the pan before moving them.

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Frequently Asked Questions

Both are possible with the same recipe. For chewy besitos, bake 12 minutes and pull them when the edges are just golden — the centers will be soft and set as they cool. For crispy ones, bake 15-16 minutes until the tops are golden throughout. The classic version is chewy in the center with crispy edges — aim for that 13-14 minute sweet spot.

Yes, but add an extra 2 tablespoons of sugar to compensate. Unsweetened coconut also tends to be drier, so the texture may be slightly less chewy. Sweetened shredded coconut is the standard for this recipe because it provides both sweetness and moisture that the macaroons need.

Absolutely — chocolate-dipped besitos are a popular variation. Once the cookies are completely cool, dip the bottoms in melted dark or semi-sweet chocolate and place on parchment to set. Some people drizzle chocolate over the top instead. Either way, the chocolate-coconut combination is incredible.