1. Coconut shreds, low-gluten flour, fine sugar, and milk powder are mixed evenly.
2. Protein break up
3. Pour the egg whites into the flour bowl and mix well by hand.
4. Take a small piece of dough, knead it into a small ball, and roll the small ball in the coconut shreds.
5. You can knead about 30 grains, put it in a baking tray with tin foil, in the middle of the oven, and heat up and down at 150 degrees for 25 minutes.
6. The roasted shredded coconut balls are crispy on the outside and soft on the inside.
