Coconut Cookies

by Chen Huan

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

This cookie has a lot of coconut paste, which has a strong aroma of coconut paste. The minced coconut also makes the cookies more crispy. After baking, the cookies also appeared some small cracks, and the pick and place should be lighter. (Not a recipe from a famous master, for reference only)
It is also very good to make afternoon tea with a drink. The children at home should also like it very much! "

Ingredients

Coconut Cookies

1. Raw materials are reserved.

2. Put the coconut paste in the food processor and grind it finer.

3. Cut the butter into small cubes and soften at room temperature.

4. Beat the butter, add the fine sugar in three portions, add salt during the process, and beat until it turns white.

5. Add the ground coconut.

6. Stir well.

7. Sift the low flour and pour into the coconut paste.

8. Put the dough in plastic wrap and roll it into a cylindrical shape. (If it is too dry, add an egg yolk)

9. After putting it in the refrigerator and freezing it, take it out and roll it on the coarse sugar to make the sugar stick on the surface.

10. Use a knife to cut into round pieces about 0.8 cm thick.

11. After shaping, place them evenly in a baking pan covered with tin foil.

12. Preheat the oven to 180 degrees, bake for 15 minutes, turn it over and bake for another 5 minutes.

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