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Belizean Simple Besitos de Coco Recipe

Belizean Besitos de Coco Recipe

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 Servings
Course: Dessert, Snack
Cuisine: Belizean
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 2 2/3 cups shredded sweetened coconut
  • 2/3 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

  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.

Notes

Tips and Tricks

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.