Coconut Cookies that You Never Get Tired of
1.
Coconut is ready
2.
Put the softened butter and powdered sugar into the basin and stir evenly with a rubber spatula
3.
Put the softened butter and powdered sugar into the basin and stir evenly with a rubber spatula
4.
The egg liquid is added in portions, and each time it is fully mixed with the butter before adding the next egg liquid
5.
The beaten butter and egg liquid swelled slightly
6.
Sift the flour into the butter paste
7.
Sift in the coconut. If there are large grains of coconut that can’t be sifted in, press down on the sieve with your hands, or pour directly on the flour to avoid material loss
8.
Use a rubber spatula to stir evenly, do not make a circle to prevent tendons; at this time, you can preheat the oven to 190 degrees
9.
Put the piping mouth into the piping bag, and then put the cookie batter into the piping bag
10.
Squeeze out cookies on a non-stick baking tray, put them into the preheated oven, 190 degrees, middle level, up and down, 12 minutes; the other squeezed cookies will be temporarily placed in the refrigerator for refrigeration, and wait for it to be baked. Take it out of the refrigerator into the oven, so the pattern will be clear
11.
When the edges and bottom of the cookies are golden yellow, they can be out of the oven, placed on a drying rack, and sealed and preserved after cooling.
12.
Fragrant coconut cookies, a good choice for afternoon tea
13.
Hurry up a few yuan
Tips:
After the cookies are squeezed in summer, the pattern will become unclear, and the baked finished product will be severely deformed. To avoid this, the action must be fast when operating, and the second is to place the squeezed cookie green. Refrigerate in the refrigerator for 10 to 20 minutes, then bake in the preheated oven, so that the baked cookies have a clear pattern and the whole is not deformed.
