If you’ve ever walked into a panadería and spotted round, jam-filled, coconut-dusted pastries nestled beside conchas and orejas, you’ve seen besos pan dulce. These charming treats—also known as “yoyos” for their sandwich-like shape—are soft, cakey cookies filled with jam and rolled in coconut. In this article, we’ll walk through how to make authentic besos pan dulce from scratch, even if you’re not a professional baker. With simple ingredients and a little love, you’ll have a batch of nostalgic Mexican pastries that taste just like the ones from your childhood. Let’s dive into the story and magic behind these sweet kisses.
Why This Besos Pan Dulce Recipe Works
This recipe captures that traditional texture—soft, cake-like cookies that sandwich together with jam and roll in coconut. It’s ideal for beginners and busy moms because it comes together with pantry staples. Plus, you can prepare the dough in advance and assemble the next day (and trust me, they taste better after resting).
Ingredients for Authentic Besos Pan Dulce
What You’ll Need for the Dough
Making besos pan dulce starts with a smooth, sticky dough that bakes into soft, sponge-like cookies. These are the ingredients you’ll need to get that tender texture:
Dough Ingredients
3 ⅔ cups all-purpose flour
1 cup sugar
3 medium eggs
¾ cup milk
¾ cup vegetable oil (or melted butter)
3 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
For Decorating & Filling
1 jar strawberry jam (or any preferred flavor)
1 cup unsweetened shredded coconut
This dough is designed to be sticky—that’s intentional. That stickiness helps achieve the signature softness that makes besos stand out among other types of pan dulce.
Tip: If you’re in a rush, you can make the dough ahead and chill it. That makes scooping much easier and also enhances the flavor after baking.
Love the cozy taste of vanilla and jam in classic Mexican desserts? You might also enjoy these Mexican Sweet Empanadas filled with fruit.
Ingredient Notes & Substitutions
Flour: Stick to all-purpose. Bread flour will make the dough too chewy, and cake flour won’t give it enough structure.
Oil vs. Butter: Vegetable oil gives a super soft texture, but melted butter adds richness. Use what you prefer—or do half and half.
Strawberry Jam: Traditional, but raspberry, guava, or even pineapple jam works beautifully here. Use a thick jam, not jelly, so it stays put when sandwiched.
Coconut: Unsweetened is best to balance the sweetness of the jam. If all you have is sweetened coconut, reduce the sugar slightly in the dough.
To keep the jam from sliding when assembling, let the cookies cool completely before filling. If you’re storing them overnight, they’ll hold their shape even better the next day.
Hungry for more jam-filled goodness? Try this Mantecada Recipe with a dollop of jam in the center—it’s another bakery-style classic.
How to Make Besos Pan Dulce Step by Step
Step-by-Step Instructions
These besos come together in three parts: make the dough, bake the cookies, and assemble with jam and coconut. Here’s how to get that bakery-style texture right at home:
Step 1: Preheat your oven to 380°F (190°C). Line 2 baking sheets with parchment paper so your cookies don’t stick.
Step 2: In the bowl of a stand mixer (or large mixing bowl), whisk together:
- 3 ⅔ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
Step 3: Add the wet ingredients:
- 3 eggs
- ¾ cup milk
- ¾ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Step 4: Mix everything using the paddle/flat beater attachment (or a wooden spoon if mixing by hand). You’ll get a thick, sticky dough. That’s exactly what you want.
Step 5: Use two spoons (or a small cookie scoop) to drop small mounds of dough onto the prepared baking sheets. Leave about 1.5 inches between each—they will puff up! You’ll get about 40 cookies (20 sandwiches).
Step 6: Bake for 20–25 minutes, or until lightly golden on the bottom and just firm on top. They should be pale, not brown. Cool completely on a wire rack.
Step 7: Once cool, spread 1 teaspoon of strawberry jam on the bottom of half the cookies. Top with a second cookie and gently press.
Step 8: Now, coat each assembled “beso” with more jam on the outside. Roll in shredded coconut until fully covered.
That’s it—you just made authentic besos pan dulce from scratch!
Want more cozy bakes like this? These Concha French Toast will give you another way to enjoy your favorite pan dulce with a twist.
Tips for the Perfect Texture
- Chill the dough: It’s easier to scoop, and the cookies hold shape better. Refrigerate up to 2 days in advance.
- Size matters: Smaller cookies bake faster and are easier to handle. For bakery-style size, stick to 1.5-inch rounds.
- Resting overnight: Just like many Mexican pastries, besos taste better the next day. The jam soaks in, and the texture softens even more.
These cookies are soft but not crumbly—perfect for little hands or coffee dipping. They remind me so much of Sunday mornings when Grandma would wrap a few in paper napkins for us to snack on during errands.
Serving, Variations & Storage Tips
How to Serve Besos Pan Dulce
Besos pan dulce shine at breakfast, with café de olla or a warm glass of milk. In our house, they’re often packed in school lunches or set out on the kitchen table for an after-dinner sweet.
Since they’re soft and a little sticky, place them on a parchment-lined tray or cupcake liners when serving at parties. The coconut gives them that eye-catching, festive look that always draws compliments.
Want a dessert platter with variety? Pair them with Fresas con Crema or other soft, jammy sweets like polvorones for a colorful Mexican spread.
Variations on Traditional Yoyos
Jam Flavors: Strawberry is classic, but guava, pineapple, raspberry, or mango jam work beautifully. Just use a thicker jam to avoid leaking.
Colorful Coconut: For parties or Día del Niño, tint the coconut with food coloring before rolling. Pink, yellow, and white besos look festive and fun!
Chocolate-Dipped: Dip one side in melted chocolate and roll in coconut for a modern twist. It balances beautifully with the jam inside.
Spiced Dough: Add a pinch of cinnamon or orange zest to the dough for extra aroma—Grandma sometimes did this when we were fighting off colds.
Vegan Adaptation: Use plant-based milk, coconut oil instead of butter, and an egg replacer. The dough still turns out soft and fluffy, though a little more delicate.
Just like Vegan Conchas, you can enjoy besos even if you’re avoiding animal products—without sacrificing flavor.
How to Store and Freeze
Room Temp: Store in an airtight container at room temperature for up to 3 days. Line with parchment to avoid sticking.
Fridge: Best for longer storage—keeps well for 5–6 days. The texture will firm up slightly, but still delicious.
Freezing Tips:
- Freeze unassembled cookies for up to 2 months.
- Defrost at room temp, then fill and roll when ready to serve.
- Avoid freezing once they’re rolled in jam and coconut—they get soggy.
These are one of those pan dulce treats that get better overnight, when the jam softens the crumb and the coconut melds into the surface.
They’re nostalgic, soft, and made for sharing—especially when you pair them with a batch of Mexican Flan for an authentic dessert night.
Print
Besos Pan Dulce (Yoyos): Authentic Mexican Coconut Jam Cookies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Soft, tender, and filled with jam—these Besos Pan Dulce (aka yoyos) are a nostalgic Mexican treat made from simple ingredients and rolled in sweet coconut. Perfect for breakfast or dessert.
Ingredients
3 ⅔ cups all-purpose flour
1 cup sugar
3 medium eggs
¾ cup milk
¾ cup vegetable oil (or melted butter)
3 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
For decoration:
1 jar strawberry jam
1 cup unsweetened coconut (shredded)
Instructions
1. Preheat oven to 380°F (190°C) and line baking sheets with parchment paper.
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. Add eggs, milk, oil (or melted butter), and vanilla extract.
4. Mix with a stand mixer or spoon until a sticky dough forms.
5. Scoop dough using two spoons onto prepared sheets, making about 40 cookies.
6. Bake for 20–25 minutes, until bottoms are lightly browned.
7. Cool completely on wire racks.
8. Spread jam on half the cookies and top with the rest to make sandwiches.
9. Coat assembled cookies with jam on the outside.
10. Roll each sandwich in shredded coconut until fully covered.
Notes
The dough is sticky—this is normal. Grease your spoons to make scooping easier.
Chilling the dough for a few hours improves texture and makes shaping easier.
Besos are even better the next day after the jam sets and softens the cookies.
FAQ Section
What is besos pan dulce?
Besos pan dulce, also known as “yoyos,” are soft, cakey cookies popular in Mexican bakeries. Two cookies are sandwiched with jam (usually strawberry) and rolled in shredded coconut, giving them their “kiss”-like look.
What is the best type of pan dulce?
It depends on taste! Conchas are the most iconic, but besos, cuernitos, and empanadas de piña are beloved for their flavors and textures. Besos are ideal if you love soft cookies with jam.
What is a pan dulce in Mexican slang?
While “pan dulce” means sweet bread, in slang it can affectionately describe someone sweet or irresistible—kind of like calling someone a “sweetie” in English.
What other names do they call conchas?
Conchas are sometimes referred to as “pan de huevo” or just “pan dulce” in more general terms. But “concha” is the most common name, inspired by their shell-like sugar topping.
Conclusion
Besos pan dulce aren’t just cookies, they’re memories, hugs, and moments shared across generations. Whether you grew up in a bustling Mexican kitchen or you’re falling in love with pan dulce for the first time, this recipe brings the bakery home. Sticky fingers, warm hearts, and flour-dusted counters guaranteed.
Try them once, and they’ll become part of your family’s sweet tradition too.
Want to explore more nostalgic sweets? Try these buttery Polvorones Mexican Cookies for another authentic bakery-style experience.