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Mexican Besos (Lime-Infused Sandwich Cookies with Strawberry Filling)

13 INGREDIENTS • 12 STEPS • 50MINS

Mexican Besos (Lime-Infused Sandwich Cookies with Strawberry Filling)

Recipe
Delight in the sweet embrace of Mexican Besos (a.k.a. Yoyos). These charming sandwich cookies feature a zesty lime-infused dough, filled with luscious strawberry jam, and coated with a delightful mixture of butter, sugar, and coconut. Perfect for special occasions or as an indulgent treat, these homemade cookies offer a perfect balance of flavors and textures. Learn how to create these beloved Mexican confections in your own kitchen, bringing the taste of a traditional panadería to your home with every blissful bite.
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Delight in the sweet embrace of Mexican Besos (a.k.a. Yoyos). These charming sandwich cookies feature a zesty lime-infused dough, filled with luscious strawberry jam, and coated with a delightful mixture of butter, sugar, and coconut. Perfect for special occasions or as an indulgent treat, these homemade cookies offer a perfect balance of flavors and textures. Learn how to create these beloved Mexican confections in your own kitchen, bringing the taste of a traditional panadería to your home with every blissful bite.
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

50MINS

Total Time

$1.24

Cost Per Serving

Ingredients

Servings
12
us / metric
Cookies
All-Purpose Flour
500 g
All-Purpose Flour
Baking Powder
10 g
Baking Powder
Salt
1 pinch
Salt
Granulated Sugar
220 g
Granulated Sugar
Unsalted Butter
330 g
Unsalted Butter, softened
Large Egg
3
Large Eggs
Vanilla Extract
1 Tbsp
Vanilla Extract
Lime
2
Limes, zest only
Milk
80 mL
Milk
Filling and Coating
Strawberry Jam
190 g
Strawberry Jam, divided
Unsalted Butter
100 g
Unsalted Butter, softened
Granulated Sugar
100 g
Granulated Sugar
Sweetened Shredded Coconut
30 g
Sweetened Shredded Coconut

Nutrition Per Serving

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Calories
591
Fat
30.9 g
Protein
6.3 g
Carbs
70.2 g
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author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

Author's Notes

Chill the dough for 30 minutes before portioning if it feels too soft to handle.
For a more intense lime flavor, add 1/4 teaspoon of lime extract to the dough.
These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
For a variation, try using different jam flavors like raspberry or apricot.
To make ahead, bake the cookies and store unassembled. Fill and coat just before serving for the best texture.
Bring ingredients to room temperature before starting for the best results.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
step 2
In a medium bowl, whisk together All-Purpose Flour (500 g), Baking Powder (10 g), and Salt (1 pinch). Set aside.
step 3
In the bowl of a stand mixer fitted with the whisk attachment, cream together Unsalted Butter (330 g) and Granulated Sugar (220 g) until light and fluffy, about 3-4 minutes.
step 4
Add Large Eggs (3) one at a time, mixing well after each addition. Then add Vanilla Extract (1 Tbsp) and Limes (2).
step 5
Gradually add the dry ingredients to the mixer, alternating with the Milk (80 mL), beginning and ending with the dry ingredients. Mix until just combined.
step 6
Portion the dough into 40 g balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
step 7
Bake for 15-20 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
step 8
For the filling, warm half of the Strawberry Jam (100 g) slightly to make it easier to spread.
step 9
Once cookies are cooled, spread a thin layer of warmed jam on the flat side of half the cookies. Sandwich with the remaining cookies.
step 10
For the coating, mix together the remaining Strawberry Jam (90 g) and Unsalted Butter (100 g).
step 11
In a bowl, mix together the Granulated Sugar (100 g) and Sweetened Shredded Coconut (30 g).
step 12
Brush each sandwich cookie with the strawberry butter mixture, then coat with the coconut sugar mix.
step 12 Brush each sandwich cookie with the strawberry butter mixture, then coat with the coconut sugar mix.
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