Coconut cookies
By VicentaLakin
Mid-Autumn Jubilee, full of laughs, delicious food, and a toast and peace. The honey has a new pet: the new home-based oven of MamCRTF32K. Make a long thought for a coconut cookie. It's nice. The baked cookies are even. Food products: 140 grams low powder, 110 grams butter, 50 grams sugar, 40 grams coconut, 25 grams whole egg fluid, 20 grams milk powder decoration: the right amount of coconut。
Recipe Recommendations
- low powder 140 grams
- butter 110 grams
- powdered sugar 50 grams
- coconut 40 grams
- whole egg liquid 25 grams
- milk powder 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut cookies
1
Butter cut small blocks softened with sugar powder。
2
Send it to smoother, and then add egg fluids to continue。
3
Add coconuts to the mix。
4
Sift low powder and milk powder。
5
It is separated from the membranes, filled in a lasagna and frozen in form. About 40-60 minutes。
6
CUT THE COOKIE TO 0.5CM THICK。
7
Put coconut on the cookies. The preheat oven is 180 degrees hot and 165 degrees hot。
8
Put it in the oven。
9
20 minutes in the oven。
10
It's cold and sealed。Coconut cookies Make Tips
1. The butter should be softened to the point where it makes a small dent when pressed with a finger, making it easy to beat.
2. Add the egg mixture in batches; beat until absorbed before adding the next portion.
3. Adjust the oven temperature and baking time according to your specific oven.
4. The original recipe called for 130g of low-gluten flour. I added 10g more as it appeared very wet after mixing.