Egg White Coconut Balls

Name: Egg White Coconut Balls
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 90g Coconut; 20g Low-gluten flour; 20g Egg white; 20g Sugar; 20ml milk

by Lin Binger

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Last time I made bread at home, there was still a lot of coconut shreds, so I decided to make coconut shreds this time, thinking that eating too much butter would be a burden, so this time I chose low-fat and healthy protein coconut shreds without putting a drop of oil. He can also make delicious snacks. After finishing making a few, he took a few to the kindergarten to pick up the children. He ate a few in one breath and said that this tastes really good. It's worth it

Ingredients

90g Coconut
20g Low-gluten Flour
20g Egg White
20g Sugar
20ml Milk

Egg White Coconut Balls

1. All the ingredients are ready, reserve 10 grams of the coconut paste for later use

2. Mix all the ingredients except the egg white into the bowl

3. Stir the egg whites a little, don’t use too much to avoid bubbles

4. Pour the egg whites into the mixed coconut

5. Add a little fresh milk

6. Mix well and knead into dough

7. Take a ball and knead it into a ball and roll it in the prepared coconut paste

8. Put the prepared shredded coconut balls into the baking tray

9. After preheating the oven, put the middle layer on the upper and lower fire at 150 degrees and bake for 25 minutes.

Tips:
1. Don't stir the egg white vigorously to prevent bubbles from affecting the taste
2. Milk can be added or not, and the amount can be adjusted according to the dry humidity of the dough
3. If you like the brown color, you can bake it at 200 degrees for 2 minutes at the end