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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Preheat oven to 375 degrees. Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl. Stir until blended. Shape dough into 1 inch balls. Dip each ball in remaining egg white then roll in remaining coconut. Place on ungreased baking sheet. Press candied cherry half in center of cookie. Bake at 375 degrees for 8 minutes or until. coconut is light golden brown. Cool 1 minute on baking sheet, then move to cooling rack.