1. Soften the butter at room temperature.
2. Weigh high flour, low flour, and coconut flour, and sieve twice.
3. The butter softens to the point where it can be easily stirred.
4. Add powdered sugar to the butter and mix well.
5. Whisk butter, 3 gears, 60-90 seconds, until the volume becomes larger and the color becomes lighter.
6. Add the egg whites in two portions.
7. Each time the whisk is played in 3 gears for 60-90 seconds.
8. Add the powder mixture.
9. Stir with a spatula until fully incorporated.
10. Put it into a piping bag and use an eight-tooth piping nozzle.
11. Extrude the shape you like and try to be the same size.
12. Preheat the oven for ten minutes in advance, the temperature is 150 degrees, the middle layer, bake for 18-20 minutes, and observe carefully in the last few minutes.
13. Coconut flavor, crispy and delicious.
Tips:This recipe can bake two pans in a 35-liter oven.
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