Puerto Rican Besitos de Coco by Cicipalate

Ingredients

• 300g (3 cup) shredded sweetened coconut
• 150g (3/4 cup) granulated sugar
• 2 large eggs, lightly beaten
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. Combine the shredded coconut, sugar, and salt in a large mixing bowl until evenly incorporated.
3. Add the beaten eggs and vanilla extract to the coconut mixture, stirring until the coconut is thoroughly moistened.
4. Scoop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
5. Bake for 18-20 minutes, or until the edges and tops are golden brown.
6. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.