Chocolate Chip with Pili Nut Cookies

Chocolate Crinkles

Ingredients

1 cup unsweetened cocoa powder

2 cups white sugar

1/2 cup butter

4 eggs, at room temp

3 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1/2 cup powdered sugar (for dusting)

Instructions

1. In a stand mixer, combine the cocoa powder, white sugar and vegetable oil. 
    Mix for a few minutes. Add the eggs and vanilla extract and give it another 
    mix. Add the flour, baking powder and salt and incorporate all the 
    ingredients. Cover the dough and refrigerate for at least 3 hours.

2. Line a baking sheet with parchment paper. Preheat turbo broiler to 175°C.  
3. Measure out about 1 tbsp of dough per cookie and form into balls with lightly 
    oiled hands. Coat each ball in powdered sugar before placing onto prepared 
    baking sheets.

4. Bake for 9-10 minutes. Let cool slightly before transferring the cookies to a
    cooling rack to finish cooling.

Coconut Macaroons

Ingredients
1/2 cup butter, room temperature
1 cup white sugar
4 eggs

1 can condensed milk

1 pack of desiccated coconut (200 g)

How to Bake

1. Mix butter and sugar until fluffy.
2. Add the eggs one at a time and mix well after each addition.

3. Mix in the desiccated coconut and condensed milk.

4. Preheat oven to 175⁰C. 

5. Fill cupcake tins using ice cream scoop 3/4 of the way and bake for 
    15 minutes until golden brown. 

NOTE: You will use 9 cupcake tins (3oz) for each batch of cupcakes.