Coconut Angel Cookies

Laura's Puto Seko
Laura’s Puto Seko

Kokosmilch Cookies (German)

kokosmelkoekjes (Dutch)

biscuits de lait de coco (French)

galletas de leche de coco (Spanish)

biscotto al latte di cocco (Italian) 

mmm crunch… crunch… crunch!!! and a hot coffee  of Douwe Egberts keeping me alert and awake while editing manuscript and at the same time I’m crunching these little cute puto secco, my mind goes in an Italian rhyme: 

“Hai mai sentito del puto secco?

é un biscotto al latte di cocco

sono biscotti di cocco degli angeli.

Adesso sto mangiando con buon gusto!

Giá tanto tempo che non li ho piú assaggiato:

croccante, delizioso, dolce e secco

mi tocca con la nostalgia

a riccordare il mio paese cosí lontano.”

Translating it in English won’t be as sweet and rhyming as I randomly thought in Italian.

It means:


Have you ever heard of puto secco?

It’s a cookie with coconut milk

they are the coconut angel cookies.

I’m eating it now with delicious thoughts

How long time it had been since I last ate it:

croccant, delicious, sweet and dry

every crunch touches a nostalgic sky

as I remember my far and away country.


“If puto seko is considered as the coconut angel cookies,

then, would you like to give to some  to fend off tempting devil who comes your way?”

A Taste of Life
an excerpt from the novel by Angelica Hopes
© Ana Angelica Abaya van Doorn
All Rights Reserved.

 I’m taking a break right now with a cup of coffee while editing a 498 pages of manuscript as I grabbed the irresistible Puto Seko package made by Laura’s from Bgy. San Vicente, Angono Rizal.  I bought it last weekend at  Pinoy Village SARI SARI Store, Rotterdam 

Laura’s delicious export quality of puto seko  is composed of corn starch, sugar cane, wheat, flour, coconut milk, hydrogenated palm oil, eggs, leavening & iodized salt.

 How to make a puto seko:


  • 1 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 4 cups cornstarch
  • 1 tsp. cream of tartar
  • 1 tsp. baking powder

Here’s how:

  1. Preheat oven to 375degrees F ( (190 degrees C)
  2. Grease the cookie sheets.
  3. In a bowl, cream the butter and the sugar until well-blended and smooth.
  4. Beat the eggs. One egg at a time.
  5. Stir in a cornstarch, cream of tartar and baking powder until well-blended.
  6. Roll the dough into 1-inch balls and place on the cookie sheet.
  7. Bake in the preheated oven for 12 minutes until the puto seco becomes lights brown.
  8. Allow to cool before serving.

Puto Seko Recipe #2


  • 300 grams pkg Cornstarch
  • 1 cup flour
  • 1/2 cup butter or margarine
  • 4 pcs eggs
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup white sugar

Here’s how:

  1. Mix all ingredients together.
  2. Transfer to cookie molds and bake at 300° F oven until golden brown.

Acknowledgement of the Source of recipe: Entre Pinoys Atbp

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