Coconut Ball

Name: Coconut Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 80g Coconut; 10g Coconut for garnish; 20g Sweet milk powder; 50g butter; 2 pcs egg; 30g Powdered sugar

by Awkward

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a whole-egg coconut ball, so it’s easier to make without eggs. Coconut balls with egg yolk are rich in butter and taste richer, but with high calories, while coconut balls with egg yolk are lighter and oil-free, but each has its own taste and the method is relatively simple. Try it if you have time. a bit. "

Ingredients

Coconut Ball

1. The butter is weighed and the room is softened.

2. Pour powdered sugar into the softened butter, stir and pour the butter to enlarge it slightly.

3. Beat two eggs in a bowl.

4. Pour the egg mixture into the butter and stir evenly.

5. Pour low-gluten flour, milk powder and coconut paste into the butter and egg mixture.

6. Stir and knead into a dough.

7. Take a small piece of coconut paste with a spoon and place it in your hand to form a ball.

8. Roll the ball into the minced coconut, so that the surface is evenly covered with minced coconut.

9. The small balls should be uniform in size~

10. Preheat the oven to 160 degrees for 20 minutes.

Tips:
1. My home is a mini oven, the temperature is too high, the specific temperature depends on the oven.
2. The baking time cannot be too long, otherwise the coconut balls will crack.
3. Don't rub the coconut ball too much, otherwise it will not be easy to bake inside. It is better to control the heat of the small ball.