Besos, Mexican jam and coconut sandwich cookies

Name: Besos, Mexican jam and coconut sandwich cookies
Total time: 55 min
Cuisine: Mexican
Ingredients: 250g plain flour; 1 tsp baking powder; 100g unsalted butter, soft; 100g caster sugar; 1 egg; 1 tsp vanilla extract; 2 tbsp whole milk; 150g strawberry jam; 60g desiccated coconut

Two soft little vanilla rounds sandwiched with strawberry jam and rolled in coconut, a sweet Mexican bakery kiss.

Time55 mins
LevelEasy
Costabout £0.16 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 besos

Ingredients

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250 gplain flour
1 tspbaking powder
100 gunsalted buttersoft
100 gcaster sugar
1egg
1 tspvanilla extract
2 tbspwhole milk
150 gstrawberry jam
60 gdesiccated coconut

Method

1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
2
Beat the butter and sugar for 3 minutes until pale and fluffy. Beat in the egg and vanilla, then fold in the flour and baking powder with the milk to make a soft dough.
3
Roll teaspoon sized pieces into balls and place well apart on the trays. Flatten each slightly with your thumb. You want 24.
4
Bake for 12 to 14 minutes until set and just pale gold at the edges. Cool completely on a rack.
13 min
5
Spread the flat side of half the cookies with jam and press another cookie on top. Spread a thin line of jam around the middle edge.
6
Roll the sides of each sandwich in desiccated coconut so it sticks to the jam. Leave to set for 20 minutes before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.