Venezuelan Besitos de Coco Recipe

Besitos de coco is a Venezuelan confection consisting of flour, coconut, papelon, water and spices. The ingredients are mixed into a thick mixture which is portioned out then baked. They are enjoyed as a snack.

Papelon is an unrefined brown sugar. Sweet juices are extracted from sugar canes and boiled. The liquid evaporates leaving behind a liquid sugar which is poured into molds. As it cools, the sugar hardens. After this it is not processed any further.

Unlike regular sugar which is sold in a fine granular form, papelon is sold in a molded block shape. In other Spanish-speaking countries papelon is known as panela or piloncillo in Mexico and is similar to Asian jaggery. Besitos de coco is always made with papelon because it gives the treat its dark hue and a distinctly deep flavor that refined sugar cannot.

Appearing as a cookie or macaroon, it is not soft due to the lack of fats like milk, butter and eggs. The final product is dry and crunchy. There is little variation in recipes. Cinnamon, cloves and anise are the preferred spices. Some recipes use butter to soften the treat a little. At Christmas it is made with a splash of rum.  

Origin and Significance

Besitos de coco is the Venezuelan version of the coconut treat that every coconut growing country seems to have. Its popularity is attributed to the creole people better known as the criollo who are a blend of European, African and Indigenous.

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Venezuelan Besitos de Coco Recipe

Yield: 24 Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Besitos de coco is a Venezuelan confection consisting of flour, coconut, papelon, water and spices.

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Ingredients

• Papelon - 225 grams
• Cloves - 3
• Cinnamon - 1 stick
• Water - 75 ml
• Baking powder - 1 tsp
• Baking soda - 1 tsp
• Flour - 225g
• Coconut (shredded) - 3/4 cup

Instructions

1. Preheat the oven to 350 F.
2. Line a tray with baking paper.
3. Place the papelon and water in a pot.
4. Add the cloves and cinnamon stick.
5. Cook over low heat until the papelon dissolves completely in the water.
6. Remove from the heat.
7. Set aside a small amount to brush the coconut kisses once baked.
8. Remove the cloves and cinnamon.
9. Place a small amount of the syrup in a large bowl and add the baking powder and baking soda.
10. Stir well to break up any lumps.
11. Add two tablespoons of flour and one tablespoon of coconut and mix well.
12. Alternate between the remaining panela syrup, flour and coconut until all the ingredients are used.
13. Using a spoon make small mounds of dough and form the coconut kisses, flattening the dough a little.
14. Bake for 15 minutes.
15. Let cool on a wire rack and, while they are still hot, brush them with the reserved panela syrup.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 47Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 81mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 1g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

Photo Credit: Hugo Londoño