Besos o Yoyos (Jam-Filled Sandwich Cookies)

Recipe by Isabel Coss

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Besos (also called yoyos) are a popular pan dulce in Mexico, consisting of two cakey cookies sandwiched together with jam, then coated in coconut or sugar. Their unique shape resembles a yoyo or, from a more romantic perspective, a jammy kiss between cookies (in Spanish, besos means kisses). With their cake-like texture, they’re a delightful hybrid of muffin and cookie, which makes them perfect with breakfast or merienda (afternoon snack). They’re also ideal for sharing with loved ones. Mwah!

This recipe is part of our feature celebrating Pan Dulce. Find more recipes here.

Join us for a free virtual baking demo to make Besos on October 12! This demo will be conducted in Spanish. Sign up here!


45 mins
12 to 14 mins
1 hr 30 mins
12 sandwich cookies
Besos o Yoyos (Jam-Filled Sandwich Cookies) - select to zoom
Besos o Yoyos (Jam-Filled Sandwich Cookies) - select to zoom
Besos o Yoyos (Jam-Filled Sandwich Cookies) - select to zoom
Besos o Yoyos (Jam-Filled Sandwich Cookies) - select to zoom


  1. Preheat the oven to 350°F with a rack in the center. Line 2 baking sheets with parchment.  

  2. To make the cookies: In a stand mixer fitted with the flat beater attachment, beat the butter, sugar, and lemon zest on medium speed until the mixture is pale and fluffy, about 3 minutes. Scrape down the bowl once or twice during mixing. 

  3. In a small bowl, whisk together the milk, egg, and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add about 1/3 of the flour mixture to the batter, beating gently to combine. Gently beat in half the milk mixture. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Once everything has been added to the mixer, continue to mix on low until no dry spots of flour remain. 

  4. Using a heaping teaspoon cookie scoop, a spoon, or your hands, portion the dough into 24 balls (about 1" big, weighing 20g each). Roll the dough between your palms to form smooth balls. Arrange the shaped cookies on the baking sheets, spacing them evenly apart.

  5. Bake the cookies, one tray at a time, for 12 to 14 minutes, until the tops are set, with no shiny, moist areas, and the bottoms are golden brown. Let the cookies cool completely on the baking sheet. 

  6. To make the coating: While the cookies are baking, mix together all of the coating ingredients, either with a wooden spoon, spatula, or flat beater attachment of a stand mixer, until completely smooth and homogenous. 

  7. To assemble the besos: Spread a thin layer of strawberry jam over the flat side of one of the cookies, then press another cookie on top to make a sandwich. Repeat with all of the cookies. 

  8. Place the shredded coconut in a shallow bowl. Using your hands (prepare to get a little messy!) or a nylon spreader, spread the coating all around the sandwich to ensure it’s fully coated. Transfer the coated sandwich to the bowl of coconut, rolling gently to fully coat. Repeat with all of the other sandwich cookies.

  9. Storage information: Besos are best fresh. Store in an airtight container for 1 day. 

Tips from our Bakers

  • If you’d prefer, swap out the shredded coconut for granulated sugar. Additionally, any jam can be used in place of the strawberry jam. Choose a variety you like to eat!