Recipe courtesy of Mary Sue Milliken and Susan Feniger

Besitos de Coco (Coconut Smooches)

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  • Level: Easy
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Meat of one fresh medium coconut, grated

1 cup water

1 1/2 cups dark brown sugar


  1. Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.