1. Mix 80 grams of shredded coconut with milk powder, low-gluten flour, and fine sugar
2. Scatter the egg whites with chopsticks, pour into the shredded coconut and stir evenly
3. To become a uniform dough, take a small piece of dough and knead it into a small ball about 3 cm in diameter
4. Roll the ball in the shredded coconut to make the coconut shreds evenly on the surface
5. Knead the remaining dough into small balls, arrange them into the baking tray, and send them to the middle layer of the preheated oven. Heat up and down, 150 degrees, about 25 minutes
