Tag Archives: Food.com

Cookies 18: Besitos de Coco

besitos de cocoBesitos de Coco are a coconut-flavored cookie from Puerto Rico but they are popular throughout the Caribbean.

Christmas in the Caribbean gives the holiday a tropical flavor.

Here’s a besitos de coco recipe from Food.com you can try to help sweeten your celebrations!

Besitos de Coco


2 cups grated coconut (bagged will do)

1 1/2 cups brown sugar

1 cup water


Combine the coconut and water in a medium pot. Bring to a boil. Add the brown sugar and stir. Cook on low heat until the sugar melts and the texture is thick and very sticky. Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment. Let the cookies cool down.

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Cookies 12: Maple Bars

Maple BarsFor Day 12, we go North to Canada to sample their famous maple bars.

Here’s a recipe from Food.com.

Canadian Maple Bars


Coconut-Graham Layer

1 1/4 cups graham cracker crumbs

1 1/4 cups finely ground pecans

1 1/4 cups sweetened coconut, shredded

1 1/4 cups chocolate, semisweet pieces

6 tablespoons unsalted butter, at room temperature


Maple-Cream Layer

3 cups confectioners’ sugar

1/2 cup unsalted butter, at room temperature

1/3 cup maple syrup (I use Amber Maple Syrup)


Chocolate Topping

8 ounces semisweet chocolate, chopped (Eight 1 oz squares)

1 cup heavy cream

2 ounces white chocolate, chopped


Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.

Maple-Cream Layer: Beat confectioners sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, for about 3 hours.

Topping: Melt Semisweet chocolate in cream in saucepan over low heat. Cool to room temperature, about 20 minutes. Pour evenly over maple layer. Refrigerate until firm, for 3 hours. Melt white chocolate in small saucepan over low heat. Cool Slightly. Pour into paper cone. Drizzle over chocolate topping. Refrigerate until set, about 10 minutes. Cut into 24 two inch squares. Cut each square into half for 48 bars. This can be frozen, or refrigerated

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