I discovered a delicious Belizean Besitos de Coco recipe, which translates to “little coconut kisses” in English. This coconut macaroon recipe is a delightful combination of sweet and chewy textures, making it a perfect snack or dessert.
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What I love most about this recipe is that it only requires a handful of ingredients that are easy to find in any grocery store. The main ingredient, of course, is shredded coconut, which gives these macaroons their signature tropical flavor. I also appreciate that this recipe is naturally gluten-free and dairy-free, making it a great option for anyone with dietary restrictions.
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When I first tried making Besitos de Coco, I was a bit intimidated by the process of shaping the macaroons into small balls. However, with a little practice, I found that it was quite easy to do. I also appreciated that this recipe didn’t require any special equipment, such as a stand mixer or piping bag, making it accessible to anyone who wants to give it a try.
Another thing I appreciate about Besitos de Coco is that they are quite versatile. While they are delicious on their own, you can also experiment with different flavors and add-ins to customize the recipe to your tastes. For example, you could add a bit of cocoa powder for a chocolatey twist, or mix in some chopped nuts for extra crunch.
In terms of health benefits, coconut is a great source of healthy fats and fiber, and is also rich in vitamins and minerals such as iron and potassium. Of course, it’s important to remember that these macaroons are still a sweet treat, so it’s best to enjoy them in moderation as part of a balanced diet.
Overall, I highly recommend giving this Belize Besitos de Coco recipe a try. It’s easy to make, delicious, and a fun way to bring a taste of the tropics into your home. Make reference that the recipe ingredients and cooking instructions are in the recipe card below, and get ready to enjoy a little taste of paradise!
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Belizean Besitos de Coco Recipe
1. Rich and Coconutty Flavor: One of the reasons I love this recipe is the rich and coconutty flavor of the macaroons. The combination of shredded coconut, sugar, and egg whites creates a chewy and sweet base that is simply delicious. The addition of vanilla extract gives the macaroons a subtle hint of sweetness that balances out the coconut flavor. Overall, the Belize Besitos de Coco Recipe has a tropical taste that is sure to transport you to the Caribbean with each bite.
2. Perfectly Balanced Texture: Another reason people love the Belizean Besitos de Coco Recipe is the perfectly balanced texture of the macaroons. The shredded coconut creates a slightly crunchy exterior, while the egg whites give the macaroons a chewy and tender interior. The texture is just right, making these macaroons satisfying to eat and leaving you wanting more. The macaroons are also easy to shape, making them a fun activity to do with kids or for a festive dessert at a party.
3. Nutritious Ingredients: Finally, people love the Belize Besitos de Coco Recipe because it uses nutritious ingredients. Coconut is rich in fiber, healthy fats, and essential minerals such as potassium, manganese, and iron. Egg whites are a great source of protein, while sugar and vanilla extract add a touch of sweetness without being overpowering. While these macaroons are still a sweet treat, they are made with wholesome ingredients that offer some nutritional benefits.
How To Make Our Belizean Besitos de Coco Recipe
Ingredients (8 Servings)
2 2/3 cups shredded sweetened coconut
2/3 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut and granulated sugar.
3. In a separate bowl, beat the egg whites until they are stiff and form peaks.
4. Fold the egg whites into the coconut mixture until well combined.
5. Add the vanilla extract and mix until the mixture is evenly coated.
6. Scoop 1 tablespoon of the mixture and shape it into a ball.
7. Place the balls on the prepared baking sheet, leaving about 1 inch of space between them.
8. Bake for 15-18 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information For the Belize Besitos de Coco Recipe
Calories: 166
Carbohydrates: 24g
Protein: 1g
Fat: 8g
Saturated Fat: 7g
Cholesterol: 0mg
Sodium: 38mg
Potassium: 77mg
Fiber: 2g
Sugar: 22g
Prep Time: 10 minutes
Cooking Time: 15-18 minutes
Pots, Pan and Cooking Equipment Needed for the Belizean Besitos de Coco Recipe
For this recipe, you will need a mixing bowl, a baking sheet, and parchment paper.
Best Way to Store Leftovers From the Belizean Besitos de Coco Recipe
The best way to store leftovers is to place them in an airtight container and keep them in the refrigerator. The macaroons will keep for up to 3-4 days.
Substitutions For the Belize Besitos de Coco Recipe
If you don’t have shredded sweetened coconut, you can use unsweetened shredded coconut and add additional sugar to the recipe to adjust the sweetness.
For a gluten-free version, make sure to use certified gluten-free ingredients.
If you don’t have vanilla extract, you can use almond extract or coconut extract for a different flavor.
Substitutions For the Vegetarian Besitos de Coco Recipe
This recipe is already vegetarian.
Tips and Tricks For Easier Creation
Make sure to beat the egg whites until they are stiff and form peaks for the best texture.
Use a cookie scoop to ensure that the macaroons are evenly sized and shaped.
If the mixture is too dry, you can add a bit of water to help it come together.
Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely to prevent them from breaking.
Side Dishes and Desserts For the Belizean Besitos de Coco Recipe
Fresh fruit, such as mango or pineapple, for a tropical twist.
A scoop of coconut or vanilla ice cream.
A cup of hot tea or coffee to balance out the sweetness.
How To Serve the Belizean Besitos de Coco Recipe
Serve the macaroons at room temperature or slightly warm for the best texture and flavor. They can be served on their own as a snack or dessert, or paired with a side dish as mentioned above. Enjoy!
FAQ About the Belize Besitos de Coco Recipe
What is the origin of the Belizean Besitos de Coco Recipe?
The Belize Besitos de Coco Recipe is a traditional recipe from Belize, a country located in Central America. The recipe has been passed down through generations and is a beloved treat in the region.
Can I make substitutions to the Belizean Besitos de Coco Recipe?
Yes, there are some substitutions you can make to the recipe. For example, you can use unsweetened shredded coconut instead of sweetened, or almond extract instead of vanilla extract for a different flavor.
Is the Belize Besitos de Coco Recipe suitable for vegetarians?
Yes, the Belizean Besitos de Coco Recipe is vegetarian as it does not contain any meat products.
How should I store the Belizean Besitos de Coco Recipe leftovers?
The best way to store leftovers is to place them in an airtight container and keep them in the refrigerator. They will keep for up to 3-4 days.
Are there any tips for making the Belize Besitos de Coco Recipe easier?
Yes, some tips for making the Belizean Besitos de Coco Recipe easier include making sure to beat the egg whites until they are stiff and using a cookie scoop to ensure the macaroons are evenly sized and shaped. Additionally, letting the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack can prevent them from breaking.
Final Thoughts
After trying the Belize Besitos de Coco Recipe for the first time, I can say that it was a delightful experience. The recipe is simple and easy to follow, with a short list of ingredients that are easy to find in any grocery store.
The macaroons themselves are a perfect combination of sweet and chewy, with a rich coconut flavor that is perfectly balanced by the subtle sweetness of the sugar and vanilla extract. The texture is also spot on, with a slightly crunchy exterior that gives way to a soft and tender interior.
I particularly enjoyed how versatile this recipe is, as it lends itself to a wide variety of add-ins and flavor variations. For example, you could add a bit of cocoa powder for a chocolatey twist, or mix in some chopped nuts for extra crunch. You could also experiment with different extracts, such as almond or coconut, to customize the flavor even further.
One thing I appreciate about this recipe is that it is naturally gluten-free and dairy-free, making it a great option for anyone with dietary restrictions. It’s also a relatively healthy treat, as coconut is a great source of fiber and healthy fats, while egg whites provide a boost of protein.
Overall, I would highly recommend giving the Belizean Besitos de Coco Recipe a try. Whether you’re looking for a fun activity to do with kids or a tasty dessert to share with friends, these macaroons are sure to be a hit. The recipe is easy to follow, the ingredients are easy to find, and the result is a delicious and satisfying treat that will transport you to the tropics with every bite.
Belizean Besitos de Coco Recipe
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 2 2/3 cups shredded sweetened coconut
- 2/3 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut and granulated sugar.
- In a separate bowl, beat the egg whites until they are stiff and form peaks.
- Fold the egg whites into the coconut mixture until well combined.
- Add the vanilla extract and mix until the mixture is evenly coated.
- Scoop 1 tablespoon of the mixture and shape it into a ball.
- Place the balls on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
