Coconut Cookies

Name: Coconut Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 175g Low-gluten flour; 45g Coconut; 150g butter; 37g milk; 70g Caster sugar; Some Chocolate (for decoration); (For decoration) appropriate amount Chopped almonds; 1-2g salt

by freesiaa-made

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

1. The butter needs to be softened to the extent that it can be easily pressed. In winter, the oven can be adjusted to 40-50 degrees to soften the butter. At the same time, it should be sent in place (larger in volume and white in color), so that squeezing cookies will not be laborious .
4. This cookie uses a lot of coconut paste, so the quality of the coconut paste is very important. I once bought a coconut paste with a great taste (I don’t know if it was flavored or what). The taste is bad. You can check it before making it. Whether the taste of the dried coconut is pure.

Ingredients

175g Low-gluten Flour
45g Coconut
150g Butter
37g Milk
70g Caster Sugar
Some Chocolate (for Decoration)
(For decoration) appropriate amount Chopped Almonds
1-2g Salt

Coconut Cookies

1. Pour milk and salt into the caster sugar

2. Mix well and reserve

3. The butter is softened enough to be easily pressed, and the butter is passed for about 2 minutes until it becomes white and bulky

4. Pour 1/2 sugar milk and coconut milk, mix well at low speed, then pour in the remaining sugar milk, mix well

5. Add sifted low-gluten flour

6. Stir until there is no dry powder (do not over-mix)

7. Use this cookie piping mouth to put the batter into the piping bag

8. Wipe the baking pan with a damp towel, spread it with baking paper, squeeze out the cookies in the baking pan (at least 1cm apart), and refrigerate for about 40 minutes (after refrigeration, the texture will be crisper and more stable)