2.

Pulverizing dried CMR

C RUNCHY SNACK  Place 100 grams of dried CMR into the food
P RODUCT PRODUCTION
processor and blend for 3 minutes.
 Transfer the pulverized CMR into a clean,
airtight container.
D ESCRIPTION Materials and Utensils:
 Repeat the process until all the dried CMR are
pulverized.
 Stainless baking trays  Store in an airtight container at room
Cookienut—a high-fiber cookie-like sweet  Mixing bowls temperature.
crunchy snacks made with dried coconut meat  Spatula
residue (CMR).  Ingredient containers B. PREPARATION OF CRUNCHY
 Parchment / baking paper SNACKS
Coco merenguitos— a meringue frosting made  Pastry / Piping bag
by whipping egg whites and sugar together to  Plain piping tip (11/16" wide tip) 1. COOKIENUT
create a light and fluffy frosting added with dr ied
coconut meat residue. Basic Equipment Ingredients
 Oven for baking and drying of CMR  240 g toasted CMR
 Coconut meat residue or also called ‘sapal’ is  Food processor for grinding/pulverizing of CMR  180 g flour
the solid material left after extraction of the  Weighing scale for weighing ingredients  12 pc eggs (large)
coconut milk from grated or shredded kernel.  Electric stand/Hand Mixer for whipping the  300 g butter
batter  480 g brown sugar

Coconut meat residue has a 1. Preparation of Batter mix

 Using an electric mixer, mix softened butter
much higher dietary fibre A. PRE-PROCESSING OF COCONUT and sugar until the mixture becomes creamy and
content (32%) than oatmeal MEAT RESIDUE (CMR) air pockets can be observed.
(8%) and flax seed (23%),  Separate egg white from egg yolk.
 Add egg white and mix again until foamy.
which are being promoted 1. Drying of CMR
 Add the premixed-flour and toasted CMR in the
by American food companies as healthy foods  Pre-heat batter mixture and fold using a spatula.
(FNRI, 1997). the oven at
350˚F 2. Molding
(180˚C).  Fill the pastry bag with
COMPOSITION OF DRIED COCONUT MEAT RESIDUE *
batter mix.
 Spread the  Pipe in a baking sheet in a
coconut shape of “kisses”.
Constituent Percent
meat residue
Carbohydrates 51 thinly on a 3. Baking
baking tray.  Pre-heat the oven at 400˚F.
Dietary Fibre 32
 Bake at 350˚F for 10
Fat 38
 Bake in preheated oven for about 20 min until minutes then at 250˚F for
Protein 5 golden brown color is achieved. 40 minutes.
Moisture 4 4. Packing
 Cool and transfer in an airtight container.  Allow the cookienut to cool.
Ash 2
 Pack in a suitable packaging material and
*Food and Nutrition Research Institute, 1997
seal properly.
 N UTRITIONAL C OMPOSTITION FPDD Guide No. 10, Rev. 1, Series of 2020
2. COCO MERINGUITOS
O F COOKIENUT
P HILIPPINE
PARAMETER Coco
Per 100 g Cookienut
Meringuitos C OCONUT
Total Calories, Cal 531.00 435.50 A UTHORITY
Total Fat, g 27.75 8.55 A LBAY R ESEARCH
Total Carbohydrates, g 62.60 82.55 C ENTER
Ingredients Protein, g 7.70 6.35
COCONUT PROCESSING
 10 pc egg (large)
 525 g white sugar Moisture, g 0.73 1.15 TECHNOLOGIES
 200 g toasted CMR

1. Mixing process
 Separate the egg white from egg yolk.
Ash, g

Total Dietary Fiber, g

1.20

11.80
0.85

11.15
C RUNCHY
 Using an electric mixer, whip the egg
white for 1 min until foamy. Insoluble, g 11.05 10.85 SNACKS
 Gradually add white sugar and mix for
another 1 min. Soluble, g 1.25 0.40
 Add the toasted CMR, then fold using a
Total Sugars, g 42.45 71.75
spatula.
Phosphorus, mg 55.65 44.60
2. Molding
 Fill the pastry bag with batter mix. Calcium, mg 14.60 8.05
 Pipe in a baking sheet in a shape of
“kisses”. Potassium, mg 226.50 242.50

3. Baking Iron, mg 1.40 1.05

 Pre-heat the oven
at 400 ˚F. Sodium, mg 228.50 85.00
 Bake at 350 ˚F for
5 minutes then at
250˚F for 30 FOOD PRODUCT DEVELOPMENT DIVISION
minutes. Albay Research Center
Research Development Branch
4. Packing Philippine Coconut Authority
 Allow the coco meringuitos to cool. Banao, Guinobatan, Albay
 Pack in suitable packaging material and E-mails: arc@pca.gov.ph
seal properly. fpdd@pca.gov.ph
0917-558-1447