Besito de coco, or coconut kisses, are delightful little treats that bring a burst of tropical flavor with every bite. Traditionally a beloved Latin American cookie, these sweet morsels are soft, chewy, and packed with the natural richness of coconut.
In this vegan adaptation, we’ve replaced traditional dairy and eggs with plant-based alternatives, ensuring everyone can enjoy this luscious dessert without compromising on taste or texture. Whether you’re vegan, lactose-intolerant, or simply craving something light and sweet, this recipe is perfect for you.
Not only are these besitos de coco incredibly easy to make, but they also require minimal ingredients and time. Their naturally sweet coconut flavor combined with the subtle hint of cinnamon and vanilla makes them an irresistible snack or dessert.
Plus, they’re gluten-free if you use the right flour, making them ideal for various dietary needs. Ready your kitchen for a cozy baking session and get ready to impress your friends and family with these charming coconut kisses!
Why You’ll Love This Recipe
This besito de coco vegan recipe is a fantastic way to enjoy a traditional treat with a plant-based twist. The recipe is:
- Simple and quick: You can whip these up in under 30 minutes, making them perfect for last-minute cravings.
- Allergen-friendly: Free from eggs, dairy, and refined sugars, suitable for many dietary preferences.
- Rich in flavor: The natural sweetness of shredded coconut and a hint of vanilla create a delightful taste.
- Perfectly textured: Soft on the inside with a slightly crisp exterior, these bites melt in your mouth.
- Versatile: Easily customizable with add-ins like nuts or dried fruit for added texture.
Plus, this recipe is a great introduction to vegan baking, encouraging creativity and use of wholesome ingredients. If you enjoy this, be sure to check out our Magic Dough Recipe for more vegan baking inspiration!
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut flour
- 1/2 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- Pinch of salt
Equipment
- Mixing bowls (preferably one large and one small)
- Measuring cups and spoons
- Whisk or fork for mixing
- Baking sheet lined with parchment paper
- Spatula or wooden spoon
- Oven
- Cooling rack
- Optional: cookie scoop for uniform sizes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the shredded coconut, coconut flour, ground cinnamon, baking powder, and a pinch of salt. Stir well to evenly distribute the dry ingredients.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, almond milk, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or wooden spoon. The mixture will be sticky but should hold together when pressed.
- Use a cookie scoop or your hands to form small, bite-sized balls from the dough. Place them evenly spaced on the prepared baking sheet.
- Gently flatten each ball with the palm of your hand or the back of a spoon to create a kiss-like shape.
- Bake for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid over-browning.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy your vegan besitos de coco with a cup of tea or coffee!
Tips & Variations
Tip: If the dough feels too dry, add a little more almond milk, one tablespoon at a time. If it’s too wet, sprinkle in some extra coconut flour.
Variation: Add 1/4 cup chopped nuts like pecans or walnuts to the mixture for a crunchy surprise.
For extra sweetness, lightly dust the cooled cookies with powdered sugar or coconut sugar before serving.
Make them chocolatey: Mix in 2 tablespoons of cocoa powder or dip half of each cookie in melted vegan dark chocolate.
Nutrition Facts
| Nutrient | Per Serving (1 cookie) |
|---|---|
| Calories | 90 |
| Fat | 7g |
| Carbohydrates | 7g |
| Fiber | 3g |
| Sugar | 3g |
| Protein | 1g |
Serving Suggestions
Besitos de coco are delightful on their own, but you can elevate the experience with some creative serving ideas:
- Pair with a hot cup of vegan chai latte or herbal tea for a cozy snack.
- Serve alongside fresh tropical fruit like mango slices or pineapple for a refreshing contrast.
- For a party, present them on a dessert platter with other vegan treats like our Lump Of Coal Recipe cookies.
- Use them as a topping for vegan ice cream or coconut yogurt for extra coconut goodness.
Conclusion
Making besitos de coco vegan style is a rewarding and delicious way to enjoy a classic treat with a compassionate twist. This recipe combines wholesome, plant-based ingredients to create cookies that are not only tasty but also nourishing and allergy-friendly.
Whether you’re a seasoned vegan or simply exploring new desserts, these coconut kisses will quickly become a favorite in your baking repertoire.
The ease of preparation and delightful flavor make this recipe perfect for any occasion, from casual family snacks to festive gatherings. Plus, with simple ingredient swaps, you can customize these cookies to your liking without sacrificing their signature chewy texture and tropical flavor.
If you loved this recipe, don’t forget to explore more vegan delights like our Jamaican Minced Beef Recipes or the indulgent Marzipan Challah Recipe for baking inspiration!
Happy baking and enjoy every coconutty bite!
📖 Recipe Card: Besito de Coco Vegan Recipe
Description: Delicious vegan coconut kisses made with shredded coconut and natural sweeteners. Perfect as a sweet treat or dessert for any occasion.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 12 servings
Ingredients
- 2 cups shredded unsweetened coconut
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded coconut, almond flour, and cornstarch.
- In a saucepan, heat coconut milk, maple syrup, coconut oil, vanilla extract, and salt until blended.
- Combine wet and dry ingredients until a sticky dough forms.
- Shape the mixture into small balls and place on a parchment-lined baking sheet.
- Bake for 15-20 minutes until golden brown.
- Let cool completely before serving.
Nutrition: Calories: 150 | Protein: 2g | Fat: 12g | Carbs: 10g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Besito de Coco Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delicious vegan coconut kisses made with shredded coconut and natural sweeteners. Perfect as a sweet treat or dessert for any occasion.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “12 servings”, “recipeIngredient”: [“2 cups shredded unsweetened coconut”, “1/2 cup coconut milk”, “1/3 cup maple syrup”, “1 teaspoon vanilla extract”, “1 tablespoon coconut oil”, “1/4 cup almond flour”, “1/4 teaspoon salt”, “1 tablespoon cornstarch”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix shredded coconut, almond flour, and cornstarch.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, heat coconut milk, maple syrup, coconut oil, vanilla extract, and salt until blended.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until a sticky dough forms.”}, {“@type”: “HowToStep”, “text”: “Shape the mixture into small balls and place on a parchment-lined baking sheet.”}, {“@type”: “HowToStep”, “text”: “Bake for 15-20 minutes until golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool completely before serving.”}], “nutrition”: {“calories”: “150”, “proteinContent”: “2g”, “fatContent”: “12g”, “carbohydrateContent”: “10g”}}
