Recipe(tried): More recipes for dearest Donna.

Besitos de Coco (Coconut Kisses)
(This is a time consuming typical cookie. You can substitute the dry coconut for commercial grated coconut)

1 large dry coconut
4 tsp. butter
8 tbsp. flour
4 egg yolks
1 lemon peel shaving
1 cp. brown sugar
1/4 tsp. vanilla
1/4 tsp. salt

Take the butter out of the refrigerator with plenty of time, so it will be soft when you start your recipe.

Pre-heat the oven to 350 .

Crack open the coconut and take out the pulp but DO NOT take off the brown peeling.

Wash the coconut and grate it.

Measure 3 full cups of grated coconut by pressing the coconut down in the measuring cup.

Combine the coconut with the butter, flour, egg yolks, lemon peel, brown sugar, vanilla and salt. Mix well.

Make little coconut balls with the mixture and set aside.

Thoroughly grease a glass baking pan and place the coconut balls in the pan.

Cook the coconut kisses for approximately 30-40 minutes or until golden brown.

Tips
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Coconut Guava Cookies
Source: Taste of Puerto Rico/Yvonne Ortiz 1997
Servings 3-1/2 dozen

1 cup (2 sticks) unsalted butter at room temperature
1/2 cup sugar
1/2 cup sweetened flaked coconut
1/2 teaspoon vanilla extract
3/4 cup guava preserves

In a large bowl, beat the butter and sugar until fluffy. Blend in the coconut and vanilla extract. Refrigerate until the dough is firm, about 1/2 hour.

Preheat the oven to 350 F. Shape each tablespoon od dough into a ball. Arrange them on an ungreased baking sheet, 1 inch apart.

Make a small indentation in the center of each cookie with your thumb. Bake the cookies until they are lightly browned around the edges, about 15 minutes. Let them cool on a rack.

Fill each indentation with guava preserves.