How to make Coconut Cookies

This Coconut Cookies Recipe is made from coconut flour, or the "sapal". Sapal is the grated coconut meat after the milk is taken out or extracted. Sapal is usually thrown away, but the ingenious ones still uses the meat by turning them into coconut flour, or by making coconut cookies out of sapal.  This recipe, I guess, is the greener version of the other coconut cookie recipe: macaroons.

Here's how it is done:

You need:

•     1 cup toasted coconut residue or sapal
•     1 1/2  cup flour,  sifted
•     1 cup sugar
•     1/2 cup evaporated milk
•     1/2 cup shortening
•     1 pc egg, well beaten
•     1/2 tsp Salt
•     1 tsp cinnamon powder
•     2 1/2 tsp baking powder

How to make Calamansi flavored candies, jellies, and lollipops

Calamansi Flavored Jellies (Candies)

Ingredients:

starch 10 tbsp
water 1 and 1/4 c
sugar 1 and 1/2 c
glucose 1/4 c
calamansi juice 4 tbsp
citric acid 1/8 tsp
food color 1/4 tsp
calamansi oil 1/4 tsp

Utensils:

heavy saucepan
stove
ladle
measuring spoons
measuring cups
trays, knife
spatula, plastic bag
refractometer

Procedure:

1. Mix cornstarch and water. Stir to dissolve.
2. Place the mixture in a heavy saucepan and bring to a boil with continuous mixing.
3. Boil for 2 minutes.
4. Then add sugar and glucose. Stir to dissolve sugar and glucose.
5. Continue boiling until the solution reaches a soluble solid of 78-80%. This can be determined with a refractometer.
6. Add food color if desired and calamansi juice with citric acid.
7. After boiling, add calamansi oil.
8. Pour the mixture into trays. Stand for 2 to 3 hours.
9. Cut into desired sizes and shape with a spatula. (If no spatula is available, use knife).
10. Roll in granulated sugar, strain to remove excess sugar.
11. Pack in plastic bag.

Calamansi Flavored Lollipos

Ingredients:

sugar 2 c
glucose 1/2 c
water 1/2 c
salt 1/4 tsp
calamansi juice 4 tsp
calamansi oil 1/4 tsp
food color

Utensils:

heavy saucepan
measuring cups
measuring spoons
ladle
candy thermometer
trays
molder
lollipop sticks

Procedure:

1. Apply oil to molders.
2. Combine sugar, glucose, water and salt. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to boil.
3. Reduce heat and cook at a steady, fairly low boil without stirring until it reaches the hard crack stage 154.4 degrees C (310 degrees F).
4. Remove from heat and add food color, calamansi juice and lastly the calamansi oil.
5. Pour into molders. As soon as candy is set, twist a lollipop stick into each candy. Loosen lollipop from molder.
6. Pack individually.

Source: ITDI, photo courtesy of www.crobike.de