Dessert: Mexico – Northern Mexico (Chihuahua) – Coyotas Chihuahuenses

Serving Size: 18

Approximate Time

Prep 40 min

Cook 15 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 6 tbsp (90 g) lard or vegetable shortening, chilled
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) whole milk, plus more if needed
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) piloncillo, grated or finely chopped
- 1 tbsp (15 ml) water (to help dissolve piloncillo) plus an extra 1 tbsp (15 ml) if needed
- 1 tbsp (14 g) unsalted butter (optional, for a smoother filling)
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1 large egg + 1 tbsp (15 ml) milk, beaten, for egg wash
- 2 tbsp (25 g) coarse sugar, for sprinkling

Instructions

Short Description:
Thin, round filled cookies with a tender, slightly flaky dough and a deeply caramelized piloncillo (unrefined cane sugar) filling—a classic sweet from Chihuahua. They are baked until golden and crack slightly on top, revealing the warm piloncillo interior.

Regional Notes:
Chihuahua's coyotas are defined by a piloncillo-centered filling that is cooked down to a soft, jam-like consistency; this gives a deeper molasses flavor than versions filled with jam or dulce de leche found elsewhere. The use of lard or vegetable shortening in the dough and the flattened, disk shape are typical of Northern Mexican home baking.

1. Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
2. Make the piloncillo filling: place grated piloncillo, 1 tbsp (15 ml) water, butter (if using), and cinnamon (if using) in a small saucepan over low heat. Stir constantly until piloncillo melts and the mixture becomes a thick, spreadable paste, about 6–8 minutes. If too thick, add up to 1 tbsp (15 ml) more water. Remove from heat and let cool to room temperature (it will thicken more as it cools).
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Cut the chilled lard or shortening into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces.
5. In a separate small bowl, beat the egg with 1/2 cup (120 ml) milk and vanilla. Pour most of the liquid into the flour mixture and stir gently with a fork until a soft dough forms; add more milk 1 tbsp (15 ml) at a time only if the dough is too dry. Do not overwork. The dough should be pliable and slightly tacky.
6. Turn the dough onto a lightly floured surface and knead briefly (5–8 turns) to bring it together. Divide the dough into 18 equal pieces (each about 40 g). Roll each piece into a ball.
7. Working with one ball at a time, use a rolling pin to roll each ball into thin rounds about 3 1/2–4 inches (9–10 cm) in diameter. Keep rounds covered with a clean towel to prevent drying.
8. Place about 1 level tablespoon (15 ml) of cooled piloncillo filling in the center of 9 rounds (half of the rounds). Brush the edges of each filled round lightly with water. Top with the remaining 9 rounds and press edges to seal, crimping with a fork to secure. Gently flatten each assembled cookie to about 1/4 inch (6 mm) thickness.
9. Transfer assembled coyotas to the prepared baking sheets. Brush each with the egg-and-milk wash and sprinkle with coarse sugar.
10. Bake for 12–16 minutes, rotating the pans halfway, until the edges are set and the tops are lightly golden. Avoid overbaking; the filling should remain soft.
11. Cool the coyotas on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The piloncillo filling will firm slightly as they cool.
12. Store in an airtight container at room temperature for up to 4 days. Reheat gently in a low oven if you prefer the filling warm.