coconut balls
By BridiePaucek
I have always liked eating coconut-flavored food very much, whether it is coconut bread, coconut cookies, or coconut cake. In short, I like all kinds of coconut. I still have some coconut at home, and I was greedy again today, so I made it myself in the afternoon. Coconut balls. This coconut ball is very simple and suitable for beginners to learn. It's easy to roast, but pay attention to the heat. Because I am also a beginner, I would like to ask everyone here. The coconut balls only use egg yolks, but the remaining egg whites give me a headache. You may as well come up with ideas on how to use the remaining egg whites here.
Recipe Recommendations
- coconut 280 grams
- milk 5 grams
- butter 100 grams
- egg yolk of 4
- white sugar 90 grams
- milk powder 27 grams
- milk fragrance
- baking
- an hour
- simple
Steps for coconut balls
1
Remove the butter in advance and cut it into small pieces to soften at room temperature.
2
Just add sugar and stir (appear feathery).
3
Separate the egg yolks and stir well.
4
Pour the egg yolk liquid into the butter in three times and stir well.
5
Pour the coconut paste and milk powder into the mixture of egg yolk and butter.
6
Everyone remember not to be afraid of sore hands, and be sure to stir evenly by cutting and mixing.
7
Knead into balls the size of a mineral water bottle cap.
8
Preheat oven at 150 degrees and bake for 30 minutes.
9
It is enough to turn the oven on for 5 minutes, otherwise the temperature will be too high and black paste will appear underneath. After the coconut balls are shaped, you can cover them with tin foil, so that the roasted coconut balls will be more beautiful.
10
Dangdang is good!