protein coconut balls
By CamrenZieme
Ingredients: low-gluten flour
Recipe Recommendations
- coconut 80 grams
- milk powder 20 grams
- low-gluten flour 20 grams
- protein of 2
- fine sugar 50 grams
- sweetening
- roast
- half an hour
- simple
Steps for protein coconut balls
1
Mix shredded coconut with milk powder, low-gluten flour, and fine granulated sugar well.
2
Beat the egg white with chopsticks (no need to use an egg beater, otherwise too much unnecessary foam will be produced).
3
Pour the egg white into the shredded coconut.
4
Stir well with your hands to form a uniform dough.
5
Use a fruit spoon to remove a small piece of dough and knead it into a small ball about 2.5CM in diameter.
6
Roll the small ball in the shredded coconut until the surface of the small ball is evenly stained with the shredded coconut (this step can be omitted).
7
Use this method to knead all the dough into small balls (about 30 pieces), place them on a baking sheet, and send them to the preheated oven. Middle level, 150 degrees, about 25 minutes. The roasted shredded coconut balls are crispy on the outside and soft on the inside.