1. Mix coconut shreds, low-gluten flour, powdered sugar and cocoa powder, beat the egg whites and set aside
2. Mix the two into a dough shape, it may be more sticky, if it is too dry, the coconut shreds will not stick to it.
3. Prepare the shredded coconut and raisins just left
4. Take a small ball of dough and flatten it and place 1-2 raisins in the middle
5. Wrap and knead into a ball, roll a small amount of coconut shreds on the surface
6. Repeat the upper action to make all the balls complete
7. Preheat the oven for 5 minutes in advance, the middle layer, 135 degrees, bake for about 35 minutes
Tips:I think this biscuit is not the kind of crispy type. It is made entirely of egg whites and has no grease. It needs to be baked slowly at a relatively low temperature to fully bake the inside. The high temperature may cause the surface of the coconut shreds to become scorched. , Everyone can try
