COCONUT BROWNIES

Ingredients:
1 cup butter
¼ cup coconut flour
2 cups sugar
½ tablespoon baking soda
6 pieces eggs
½ teaspoon salt
1 teaspoon vanilla
1 cup cocoa
¾ cup all purpose flour
1 cup chopped nuts

Procedure:
1. Cream butter, then add sugar gradually.
2. Add eggs one at a time mixing well after each addition. Mix in vanilla.
3. In another bowl, mix together all purpose flour, coconut flour, baking soda, salt and cocoa.
4. Add flour mixture to the creamed butter and mix until well blended. Add 1/8 cup of chopped nuts.
5. Pour into greased pan. Smoothen surface with a rubber scraper and top with the remaining nuts.
6. Bake for 350oF for about 15 minutes.

Yield: 36 brownies

CHOCOLATE CHIP SAPAL COOKIES

Ingredients:
2/3 cup sifted all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
½ teaspoon baking soda
½ cup margarine
½ cup granulated sugar
¼ cup firmly packed brown sugar
1 piece egg
1 teaspoon vanilla
1 cup chocolate chips
1 cup toasted sapal

Procedure:
1. Sift together flour, cinnamon, nutmeg and baking soda. Set aside.
2. Cream shortening, sugar, egg and vanilla until smooth and well-blended. Blend in dry
ingredients, stir in chocolate chips and sepal.
3. Drop by teaspoonful, 2 inches apart, into greased baking sheets.
4. Bake in preheated oven at 350oF for 10 to 15 minutes or until cookies are lightly browned.

Yield: 3 dozen cookies

by gRacee of Product Development Department, Philippine Coconut Authority, 9284501 loc 505

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