protein coconut balls

By AudreanneLubowitz

protein coconut balls
Today's cookie seems to be the most basic and basic one in baking, and its call is "zero failure".
The recipe came from Junzhi, but when I saw the recipe, I was a little skeptical. The recipe for this biscuit actually has no oil.

When I was making it, I kept muttering in my heart,"Are you asking for cookies without oil?" Will it taste crispy without oil? Did he forget to write it?

But I checked many homes online, and they all seemed to have no oil.

I really wanted to make my own decision to add butter to the flour, but I still held back after pulling for a long time. I felt that it might not be easy to rub the flour. There were only 20 grams of flour and 80 grams of shredded coconut. It was unrealistic to rub butter into shredded coconut. It should form a big lump rather than a powder. It seemed impossible to add liquid butter, so I had to give up in the end, thinking I should just follow the original recipe honestly. People must have a reason for writing this.

It is still very suitable for MM who don't like too much fat and calories and are frantically losing weight in the summer.

So this very refreshing summer cookie is for people who are weight-losing or vegetarian! I hope everyone can have beauty and health!

Recipe Recommendations

Steps for protein coconut balls

  • Make  step 0
    1
    Place shredded coconut, milk powder, low-gluten flour, and fine granulated sugar in a bowl and mix well.
  • Make  step 1
    2
    Beat the egg whites slightly (do not need to use an egg beater, otherwise too much unnecessary foam will be created).
  • Make  step 2
    3
    Pour the egg white into the shredded coconut.
  • Make  step 3
    4
    Use a rubber spatula to mix well until dough.
  • Make  step 4
    5
    Take a small piece of dough and knead it into a small ball about 3CM in diameter.
  • Make  step 5
    6
    Roll the small ball in the shredded coconut until the surface of the small ball is evenly stained with the shredded coconut.
  • Make  step 6
    7
    Rub everything and place it on a baking sheet. Preheat the oven to 150 degrees, on the middle layer, heat it up and down, about 25 minutes.
  • Make  step 7
    8
    The roasted shredded coconut balls should have a little yellowing on the surface. Don't turn black after roasting.