Crispy and Rich Caramelized Coconut Flake Shortbread Cookies

Name: Crispy and Rich Caramelized Coconut Flake Shortbread Cookies
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g butter; 250g Low powder; 75g Powdered sugar; 2 pcs yolk; 50g Light cream; 75g Caster sugar; 25g maltose; 20g honey; 80g Coconut flakes

by Autumn to Maple Leaf Red

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

2

I used to make caramelized almond slices. At that time, I didn't know much about the ingredients and principles of baking. I just imitated them blindly.
This time I planned to make caramelized almond slices, only to find that there were very few almond slices left at home.
There happened to be Hainan fragrant roasted coconut flakes from my niece. The coconut fragrant was thick and it was very good.
So I decided to use coconut flakes instead of almonds. The result was very good, but the amount of butter was less, and the filling felt drier than normal.
Very unique taste, I am afraid it will be difficult to taste such a delicious one in the future.

Ingredients

125g Butter
250g Low Powder
75g Powdered Sugar
2 pcs Yolk
50g Light Cream
75g Caster Sugar
25g Maltose
20g Honey
80g Coconut Flakes

Crispy and Rich Caramelized Coconut Flake Shortbread Cookies

1. After the butter is softened at room temperature, add powdered sugar;

Crispy and Rich Caramelized Coconut Flake Shortbread Cookies recipe

2. Whip slightly with a whisk;

3. Add egg yolks in portions and mix well;

4. Be sure to add in portions and mix well;

5. Finally, sift in low flour;

6. Mix well and form dough;

7. Cover the dough with plastic wrap to roll it out;

8. Put the dough on the mold (the 8-inch pie mold I used);

9. Press to remove excess dough;

10. And fork the hole with a fork;

11. Weigh and prepare coconut flakes;

12. Pour all ingredients except almond slices into the pot;

13. Heat and stir and mix on a small fire until it melts;

14. Slowly heat to 115 degrees and then remove from the fire;

15. Add coconut flakes and mix well;

16. Pour it on the paved shortbread crust and smooth it out. Put it in the oven at 170 degrees for 35 minutes.

17. Remove the mold while it is hot after being out of the oven;

18. After it has cooled slightly, slice the shortbread cookies facing up.

Tips:
1. When making caramel, the temperature must reach 115 degrees to get out of the fire. After boiling, it will take a while for the temperature to reach 115 degrees. Please be patient.
2. Don't wait for the shortbread to cool completely before cutting. When cutting, remember to cut the cake with the bottom facing up.
3. The ingredients can be according to personal preference, almond slices, walnut kernels, cashews and other ingredients can be used.