1. Prepare the ingredients, shredded coconut, egg white, icing sugar, low powder, butter (you need to take out one day in advance, and it will be softened at room temperature)
2. Beat the butter smoothly
3. Add powdered sugar and continue to stir. If the powdered sugar is lumpy, it needs to be sifted.
4. Stir until there are no particles
5. Add the 2 egg whites to the butter in separate portions. They must be thoroughly stirred. It will separate at first, and it will become smooth if you continue to stir.
6. It looks like this after mixing well, put it aside for later use
7. Shredded coconut and low flour, stir well with chopsticks
8. Add the well-stirred shredded coconut and low powder to the mixed butter, and use a spatula and whisk to mix well.
9. Stir it like this, then buckle the plastic wrap and let it stand for a while, it will take about 20 minutes for the coconut shreds to fully absorb the butter.
10. Use a tile mold to make a shape on oil paper with a thickness of about 2 mm. This step requires a little patience.
11. Preheat the oven to 150 degrees and bake for about 15 minutes. The temperature of each oven is different. It needs to be observed at all times. The temperature and time are adjustable. Bake until golden brown. Let it cool thoroughly, and then store it in an airtight jar. If it gets wet, it won't taste good!
12. Appreciate the finished product
