Mexican Besos (Lime-Infused Sandwich Cookies with Strawberry Filling)
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.
Total Time
50min
0.0
0 Ratings
Author: Sergio at SideChef
Servings:
12
Ingredients
Cookies
•
4
cups
All-Purpose Flour
•
0.5
oz
Baking Powder
•
1
pinch
Salt
•
1
cup
Granulated Sugar
•
1 1/2
cups
Unsalted Butter
, softened
•
3
Farmhouse Eggs® Large Brown Eggs
•
1
Tbsp
Vanilla Extract
•
2
Limes
, zest only
•
1/3
cup
Milk
Filling and Coating
•
2/3
cup
Strawberry Jam
, divided
•
1/2
cup
Unsalted Butter
, softened
•
1/2
cup
Granulated Sugar
•
1/3
cup
Sweetened Shredded Coconut
Cooking Instructions
1.
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2.
In a medium bowl, whisk together All-Purpose Flour (4 cups), Baking Powder (3 tsp), and Salt (1 pinch). Set aside.
3.
In the bowl of a stand mixer fitted with the whisk attachment, cream together Unsalted Butter (1 1/2 cups) and Granulated Sugar (1 cup) until light and fluffy, about 3-4 minutes.
4.
Add Farmhouse Eggs® Large Brown Eggs (3) one at a time, mixing well after each addition. Then add Vanilla Extract (1 Tbsp) and Limes (2).
5.
Gradually add the dry ingredients to the mixer, alternating with the Milk (1/3 cup), beginning and ending with the dry ingredients. Mix until just combined.
6.
Portion the dough into 40 g balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
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.
8.
For the filling, warm half of the Strawberry Jam (1/3 cup) slightly to make it easier to spread.
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.
10.
For the coating, mix together the remaining Strawberry Jam (1/4 cup) and Unsalted Butter (1/2 cup).
11.
In a bowl, mix together the Granulated Sugar (1/2 cup) and Sweetened Shredded Coconut (1/3 cup).
12.
Brush each sandwich cookie with the strawberry butter mixture, then coat with the coconut sugar mix.
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.
Nutrition Per Serving
CALORIES
591
FAT
30.9 g
PROTEIN
6.3 g
CARBS
70.2 g
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