Coconut Cookies

Coconut Cookies

1. Prepare the main ingredient (low-gluten flour is sifted for later use).

2. Cut the unsalted butter into small pieces, soften at room temperature, and beat until the butter becomes light and fluffy.

3. Then add the sugar and continue to beat until the butter is smooth.

4. Add icing sugar to fluffy state.

5. Add the whole egg liquid in 2 times (stir well each time).

6. This is the butter after absorbing half of the whole egg liquid. It is very fluffy and slightly whitish in color.

7. Sift in low-gluten flour and coconut paste.

8. Use a rubber spatula to mix the flour and butter evenly until the flour is all moist. Don't over-mix.

9. Put the batter into a piping bag.

10. Extrude the pattern on a non-stick bakeware. When squeezing, make a circle while squeezing, leaving a space in the middle. Put it in a preheated oven at 170° and bake for 15-20 minutes. As everyone’s temperament is inconsistent, pay attention to it later to prevent burnt.

Tips:

Butter is softened, not melted, squeeze hard when squeezing