Besitos de Coco: Venezuelan Coconut Kisses

Besitos de coco, or coconut kisses, are a delightful fusion of Venezuelan and Caribbean culinary traditions. These soft, cake-like treats are made with grated coconut, wheat flour, papelón (unrefined cane sugar), and spices like anise and cinnamon.

While you’ll find different besitos de coco recipes throughout Latin America, this one is especially popular in Venezuela, thanks to the use of papelón. This unrefined cane sugar is typically sold as a solid brown block and can usually be found in the Hispanic food aisle of most major supermarkets in the U.S.

These cookies are especially beloved in Venezuela’s coastal regions, where they’re often sold by local women—balancing large trays on their heads with remarkable poise—to beachgoers at very affordable prices.

More than just a treat, besitos de coco reflect the cultural fusion that took place during the colonial era, blending African spices like cinnamon and anise, European wheat, and local ingredients like coconut and papelón.

Please find this traditional Venezuelan besitos de coco recipe below. Enjoy!

Besitos de Coco: Venezuelan Coconut Kisses

Janice Díaz Santana

Try these traditional Venezuelan cookies made with grated coconut, wheat, unrefined sugarcane and spices like cinnamon, anise and cloves. They are simply irresistible.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Venezuelan

Servings 10 pieces

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups shredded coconut
• 2 cups wheat flour
• 1 ¼ cups grated papelón (piloncillo or grated unrefined sugarcane)
• 1 cup water
• 1 tbsp whole cloves
• 1 cinnamon stick
• ½ tbsp sweet anise
• 1 tsp baking powder

Instructions

 

• Start by preparing the papelón syrup. In a saucepan, combine the papelón, water, cloves, cinnamon stick, and sweet anise.

  Bring the mixture to a boil over medium heat, stirring occasionally until the papelón is completely dissolved. Simmer for about 10-15 minutes to allow the flavors to infuse. Then, strain the syrup to remove the spices and set it aside to cool.
• In a large mixing bowl, combine the shredded coconut, wheat flour, and baking powder. Mix well to ensure the ingredients are evenly distributed.
• Gradually pour the cooled papelón syrup into the dry ingredients, stirring continuously to form a smooth dough. The dough should be firm but pliable.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Take small portions of the dough and roll them into balls, about 3 inches ( about 7 ½ cm) in diameter. Place the balls on the prepared baking sheet, leaving some space between each one to allow for spreading during baking.
• Using a fork or your fingers, gently press down on the top of each ball to flatten them slightly.
• Bake the coconut kisses in the preheated oven for about 15-20 minutes, or until they are golden brown and firm to the touch.
• Once baked, remove the coconut kisses from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the coconut kisses as a delightful treat to enjoy with a cup of coffee or tea.

Notes

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Janice Díaz Santana

Chef and gourmet photographer with over a decade of experience. I've collaborated on numerous gastronomy blogs and books, and have conducted cooking classes in my home country, Venezuela. Cooking has always been a profound connection to my happiest memories and cultural heritage. In my family, expressing love often involved preparing delicious meals for our loved ones. While my initial career path led me to graduate as a computer engineer, I found myself drawn back to the world of art. Photography became my newfound passion, and I dedicated years to studying and honing my skills in this field. Today, as a trained chef, I've successfully merged my two greatest passions—photography and cooking. This harmonious blend is evident in each of my images and recipes.