Coco-coco-coco-coco-cococo-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co--co-co---------------
By VicentaLakin
I don't know if it's a healing department baked cookies, but good things always give you a good feeling. I think it's a pretty picture, though it's in the middle of the rain, it's defunct in general, and it's fine. It's been bad weather lately, it's raining all the time, and it's been a terrible thing for me with the bad cameras. Even if it's a dark day, it'll be fine. This time, the prop came from cousin's wedding. Congratulations. Fong-ja was a bit of a modified coconut ball, but he said he could make 30. I only made 11. It's probably too big. Don't underestimate my balls。
Recipe Recommendations
- coconut 110g
- low-gluten flour 35g
- protein of 2
- powdered sugar 15g
- cocoa powder 2g
- raisins appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Coco-coco-coco-coco-cococo-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co--co-co---------------
1
Combining coconuts, low-banded flour, sugar powder and cocoa powder, and the proteins
2
If you're too dry, you can't stick it
3
Prepare for some coconuts and raisins
4
Take a small group of noodles and crush one or two raisins in the middle
5
Repeat the top move and get the ball done
6
The oven preheats five minutes early, mid-level, 135 degrees, about 35 minutesCoco-coco-coco-coco-cococo-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-coco-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co-co--co-co--------------- Make Tips
Junzhi's recipe calls for baking at 150 degrees for 25 minutes. I feel these cookies aren't the crumbly kind; since they are entirely bound by egg whites and contain no fat, they need a relatively low temperature to bake slowly until the inside is cooked through. High temperatures might scorch the coconut on the surface. You can give it a try. I used sweetened coconut flakes, which already have a certain level of sweetness, so you don't need to add too much sugar.