Print Recipe

Roll Like a Latina: Coquito Cookies

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 70 cookies


For the cookies

  • 3 1/2 cups All-purpose flour spooned then leveled
  • 1 teaspoon Baking powder
  • 1 ½ teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • ½ teaspoon Ground cloves
  • ¼ teaspoon Freshly grated nutmeg
  • 1 cup 2 sticks Unsalted butter, softened
  • ½ teaspoon Salt
  • 1 8 ounce package Package of full fat cream cheese
  • 1 1/2 cup Light brown sugar packed
  • 1 large Egg
  • 2 teaspoons Vanilla extract

For the coquito topping

  • 1 cup Evaporated milk
  • 1 cup Coconut milk fresh or canned -
  • 1 cup Heavy cream
  • 1 cup Sweetened condensed milk -
  • 3 tablespoons Light rum I used Bacardi white
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cloves
  • 1/2 teaspoon Freshly grated nutmeg
  • 2 teaspoons Vanilla extract
  • 2 cups Shredded unsweetened coconut -
  • 1 cup Shredded sweetened coconut


Bake the cookies

  • Combine flour, baking powder, cinnamon, ginger, cloves and grated nutmeg in a medium bowl. Mix briefly to incorporate and set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, cream cheese and salt. Beat on medium speed until light and fluffy, about 2-3 minutes. Add the egg making sure the egg is fully incorporated into the butter/cream cheese mixture. Reduce the mixer speed to slow and stir in the vanilla extract. Add the flour all at once and mixed until just incorporated. Spread a layer of plastic wrap on your counter or over a flat surface. Dump the dough onto the plastic wrap and gather into a rough cylinder. The dough will be very soft and sticky. Wrap the dough in plastic wrap and chill in the refrigerator for about 8 hours. Alternatively, you can speed up the chilling time by placing it in the freezer for about 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C) and line 2 cookie sheets with parchment paper and set aside.
  • Remove the dough from the refrigerator (or freezer).Unwrap the dough and cut it into thirds. Place one third of the dough onto a lightly floured surface. Re-wrap the rest of the dough and place in the refrigerator to chill until ready to use. Roll out the dough to about 1/8 inch thickness.
  • Cut into round shapes with a lightly floured cookie cutter. Cut a smaller round in the middle and place cookies 1 inch apart onto prepared cookie sheets.
  • Gather the remaining dough, pat it down and re-roll. Repeat step 5.
  • Place cookie sheet in the oven and bake for 8 to 12 minutes or until a very light and golden brown, turning the pan mid-way through for even baking.
  • Remove cookie sheet from oven and allow the cookies to cool for about 5 minutes on the cookie sheet. Transfer cookies to a wire rack and allow to cool completely before adding the coquito topping.

Make the coquito topping:

  • In a medium pot combine evaporated milk, coconut milk, heavy cream, condensed milk, rum, cinnamon, cloves, ginger, nutmeg, and vanilla extract. Bring to a boil over medium/high heat. Once mixture comes to a boil, reduce the heat to medium/low. Cook, stirring frequently until the mixture has thickened and is reduced by half, about 20-25 minutes (I’m sorry!).
  • Remove the mixture from the stove and allow to stand for about 5 minutes or so. The mixture will thicken a bit more as it cools. Add the sweetened and unsweetened shredded coconut and mix fully to combine.
  • Allow the topping to cool completely before spreading onto cookies. Topping can be prepared up to an hour ahead.

To Assemble:

  • With a small offset spatula or spoon, spread about 2 teaspoons of topping onto each cooled cookie.
  • Place the cookies in the refrigerator for a few minutes to allow the topping to set. Enjoy…
  • No, for real… Savor that bad boy!


  • Store these cookies in between squares of parchment and place in an airtight container. These cookies soften quickly, so they are best eaten within 2 days.
  • Preparation time: 1 hour(s)
  • Cooking time: 25 minute(s)