Coconut kisses are part of Venezuelan Creole pastry, as the recipe continues to pass from generation to generation. Two very typical ingredients are used in Venezuelan sweets such as paper and coconut. Coconut kisses are crispy cookies at the ends but with a tender and caramel, easy to do and very rich heart. If you want to learn to make these typical sweets of Venezuela, in recipesgratis we tell you everything you need to know how to do coconut kisses step by step.
| 🚻 4 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to do coconut kisses: |
| 225 grams of panela or piloncillo 3 cloves of smell 1 branch of cinnamon 75 milliliters of water 1 teaspoon of chemical yeast or baking powder 1 teaspoon of sodium bicarbonate 225 grams of flour 75 grams of grated coconut (¾ Bowl) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do coconut kisses:
1. Put the panela or the piloncillo, either ground or not, in a pot with the water. Add the smell nails and cinnamon twig. Cook over low heat until the panela dissolves well in the water and there are no lumps. You can remove from time to time to dissolve better. Remove from heat. Reserve a bit of the syrup obtained to brush the coconut kisses once baked.
2. Remove the smell nails and cinnamon. Separate a small part of the syrup in which you will add the baking powder and bicarbonate. Remove well to undo possible lumps.
3. Add two tablespoons of flour and one of coconut and mix well.
Trick: You can use grated natural coconut.
4. While you add the ingredients, see between the panela syrup, flour and coconut. Keep it up and see between half until ending all the ingredients.
5. Press the oven at 180 ºC. Forage a tray with baking paper. With the help of a spoon or spatula, it takes small doughs of dough and forms the coconut kisses, flattening the dough and separating them from each other, as they usually swell when baking. Cover in the oven at 180 ºC with heat up and down for 15 minutes.
6. Let cool in a rack and, while they are still hot, click them with the panela syrup you had reserved.
7. Once cold coconut kisses are cold, keep in a hermetic can and enjoy them when you like.
