1. Pour the softened butter into a large bowl, add icing sugar, and beat with a whisk until completely mixed.
2. Pour in the egg yolks and continue beating until light yellow.
3. Sift the low-gluten flour, pour in the coconut paste, mix well with a spatula, and knead it into a dough that is neither soft nor hard.
4. Spread a layer of plastic wrap on the cutting board, transfer the dough to it, then wrap it tightly, knead it into a cylinder, and freeze it in the refrigerator for an hour.
5. Take it out of the refrigerator, remove the plastic wrap, cut into a thickness of about six millimeters, and then wrap a layer of white sugar on the periphery.
6. Put it in the baking tray, put it in the preheated oven, and bake it at 170 degrees for 15 minutes. The coconut biscuits are made.
