1. Weigh the butter.
2. Soften the butter at room temperature (you can easily poke a hole with your fingers) and add white sugar.
3. Beat with a whisk until the color becomes lighter and the volume expands slightly.
4. Pour the egg liquid in three times, beat until it is fully absorbed each time, and then pour into the next time.
5. After stirring evenly, sift in low powder.
6. Use a scraper to stir evenly.
7. Add the coconut paste.
8. Continue to stir evenly.
9. Divide into small balls of 10g each.
10. Round up all the small balls.
11. Click with your thumb.
12. Continue to sprinkle 10g of desiccated coconut in the middle for decoration.
13. Preheat the oven, turn on the heat to 185, lower the heat to 165, and bake for about 20 minutes.
14. The surface is golden and ready to be baked.
15. Let the biscuits cool completely.
16. Crispy and crispy~
17. Haha, let’s eat~
Tips:1. You can add a little milk powder to the dough to make the milk fragrance stronger.
2. The oven settings are for reference only.
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