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.

Besos Pan Dulce Recipe: 5-Star Soft & Sweet Yoyos

Name: Besos Pan Dulce (Yoyos): Authentic Mexican Coconut Jam Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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; 1 jar strawberry jam; 1 cup unsweetened coconut (shredded)

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)

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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.