Besitos De Coco - Macaroons

Besitos de coco translates to “little coconut kisses," and honestly, that’s exactly what they are.

These Latin American macaroons start with a whole fresh coconut, cracked open and ground with the skin still on for a deeper, more rustic coconut flavor than any bag of shredded stuff could deliver.

Egg yolks and brown sugar make the dough rich and caramel-sweet, while a touch of butter and vanilla round everything out.

Roll them into balls, bake until golden, and try not to eat half the tray before they cool.

Pro Tips

• Grinding the coconut with the thin brown skin attached gives these macaroons their signature speckled look and a more intense, toasty coconut flavor.
• Use your hands to really mix and knead the dough. A spoon won’t do the job here since the coconut needs to bind tightly with the egg yolks and sugar.
• Watch them closely in the last 10 minutes of baking. They go from golden to burnt fast.
• Store in an airtight container at room temperature. They stay chewy for three to four days, if they last that long.