How to make Coyotas Mexican Dessert
Ingredients:
- For the cookies
3 ⅓ cups all purpose flour
1 ¼ cup lard, or vegetable shortening
½ Tbsp baking powder
pinch of salt
- For the Syrup
½ cup piloncillo, crushed, or brown sugar
½ cup water
- for the filling:
½ cup piloncillo, crushed
1 Tbsp all purpose flour
- optional:
1 medium egg
sugar (for garnish)
Instructions:
Prepare the Filling:
- In a mixing bowl, combine crushed piloncillo and flour. Ensure thorough mixing and set aside.
Prepare the Piloncillo Syrup:
- In a small saucepan, heat piloncillo (or brown sugar) and water over low heat, stirring until completely dissolved. Let the syrup cool entirely.
Make the Dough by Hand:
- In a large bowl, combine flour, baking powder, and a pinch of salt.
- Add lard and the prepared piloncillo syrup.
- Using your hands, knead the ingredients in the bowl gradually until well-integrated.
- Transfer the dough to a work surface and knead for approximately 10 minutes until it becomes a smooth, lump-free dough. If the dough seems too dry, add one to two tablespoons of cold water.
Make the Dough with a Stand Mixer:
- Place all ingredients in the mixer bowl and, using the flat beater, knead until well combined (about 2 minutes).
- Transfer the dough to a work surface and knead for about 1 minute to achieve a smooth consistency. If the dough is too dry, add one to two tablespoons of cold water.
Make the Cookies:
- Flour the working surface and roll the dough with a rolling pin until it reaches approximately 3 mm (0.11 inch) thickness.
- Using a round cookie cutter (about 10 cm or approx. 4 inches), cut circles as closely together as possible.
- On half of the circles, place one or two teaspoons of the prepared filling, spreading it evenly within the circle while ensuring it does not reach the edges.
- Cover each filled circle with another dough circle, aligning and fitting the edges of both pieces.
- Lightly press the edges of each cookie with a fork to seal them well. Make small holes in the middle with the fork.
- Grease a baking tray with butter or use parchment paper. Place the cookies on the tray, ensuring at least a 2.5 cm (1 inch) separation.
Optional:
- Brush the cookies with an egg wash and sprinkle sugar on top before baking, if desired.
Bake:
- Preheat the oven to 180°C (360°F).
- Bake the cookies for 20 minutes or until lightly browned on top with slightly darker edges.
Final Steps:
- Carefully transfer the cookies to a cooling rack and allow them to cool completely before storing or enjoy them while still warm.
Nutrition Information:
- Calories: 220
- Total Fat: 12 grams
- Saturated Fat: 4 grams
- Cholesterol: 10 milligrams
- Sodium: 50 milligrams
- Total Carbohydrates: 26 grams
- Dietary Fiber: 1 gram
- Sugars: 10 grams
- Protein: 2 grams
Enjoy !