Besos Pan Dulce (or yoyos)

Besos pan dulce, also known as yoyos, are delicious Mexican sweet pastries that have a soft, cake-cookie texture, a jam-filled center, and are beautifully coated in shredded coconut.

this recipe

They’re called besos (which means kisses) because the two pieces are bound together, much like a kiss!

And they’re also known as yoyos because they’re made by sandwiching two circular pieces together, resembling the shape of the toy.

This delicious pan dulce is easy to find in bakeries all over Mexico, but I’m sharing my homemade recipe in case you want to make it yourself.

Don’t worry, making besos pan dulce it’s super simple! Plus, I’ve included a step-by-step video below to help you out.

How To Make Besos Pan Dulce Recipe

First things first, crank that oven up to 380°F (190°C). While it’s warming up, line two baking sheets with parchment paper.

In the bowl of your stand mixer (or a regular bowl if you’re doing it by hand), toss in your flour, baking powder, salt, and sugar. Give it a quick mix to get everything combined.

Now, add the milk, eggs, melted butter, and vanilla extract. With your flat beater attachment (or regular beaters if you don’t have a stand mixer), mix it all together.

You’ll see the dough start to come together, but don’t be alarmed if it looks super sticky—that’s the way it’s supposed to be.

Little side note: Yes, the dough will feel like a sticky mess. Don’t worry, it’s not ruined! This texture is what gives besos pan dulce that irresistible chewy bite later on.

Now, using two spoons, scoop little mounds on the sheets. I made about 20 per sheet, but if you make them smaller, you’ll end up with more.

Pop the baking sheets into your preheated oven and bake for 18-20 minutes. The pastries should turn golden brown on the bottom but stay nice and soft in the middle.

I always keep an eye on them after 18 minutes. Everyone’s oven is a little different, so just be sure they look lightly golden around the edges.

Pro Tip: If you peek at the bottom of the cookie and see it’s golden but the top still looks a little doughy, you’re in the sweet spot. That’s when they’re perfect!

Once they’re done, let them cool on a rack a little bit, just until you can handle them with bare hands.

Okay, the fun part is here! Grab about 1 teaspoon of jam (usually strawberry, but raspberry or apricot would work beautifully, too) and plop it right in the center of a pastry.

Now, gently top the jam-covered pastry with another half and press them together, like if they’re kissing! Don’t squish too hard, just a gentle press so the jam stays inside. Do same with all of them.

Next, spread a little more jam on each sandwich and make sure there’s enough to help the coconut stick.

Here’s where they get even more irresistible. Grab a plate full of shredded coconut and gently roll each sandwich in the coconut until it’s fully coated.

This adds such a fun texture and a little tropical flair. If you’re feeling extra fancy, you can even toast the coconut in a dry pan for a few minutes before rolling, which brings out a deeper flavor.

Now you’ve got these beautiful besos pan dulce! I strongly recommend to place them in an airtight container and eat them next day because they’re a lot better!

In Mexico we like to serve them with a cup of cafe de olla (coffee) in the morning or hot chocolate in the afternoon for la merienda.

Baking Tips & Notes

The dough will be sticky, but that’s exactly what you want! If it’s too tricky to handle with the spoons, try dipping them in water or lightly greasing them before each scoop.

If you want larger or smaller besos, feel free to adjust the size of the portions. Just keep in mind that baking time might vary depending on the size of the pastries, so check them a bit earlier if they’re smaller, or a little later if they’re larger.

You can make the dough in advance and store it in the fridge for up to 2 days before baking. This can be a huge time-saver if you’re prepping for a party or gathering!

How To Store Yoyos (besos)

To store yoyos or besos pan dulce, place them in an airtight container to keep them fresh. They’ll stay good at room temperature for about 3-4 days.

If you want to keep them longer, you can store them in the fridge for up to a week, but just make sure they’re well covered so they don’t dry out.

If you’re looking to keep them even longer, you can freeze them! Wrap each sandwich tightly in plastic wrap, then place them in a freezer-safe bag or container.

They’ll last up to 2 months in the freezer. Just let them thaw at room temperature before serving, and they’ll be just as delicious!

More Mexican Sweet Bread Recipes

Loved this besos pan dulce recipe? Leave a comment below and let me know how it turned out! You can also subscribe to my newsletter and follow this blog on Pinterest.

Print The Recipe