1. Mix the shredded coconut with milk powder, low-gluten flour, and fine sugar. Use chopsticks to break the egg whites (no need to use a whisk, otherwise it will produce too much unnecessary foam) Pour the egg whites into the shredded coconut. Mix well by hand to become a uniform dough
2. Take a small piece of dough and knead it into a small ball about 2.5cm in diameter. Roll the ball in the shredded coconut so that the surface of the ball is evenly covered with the shredded coconut (this step can be omitted). Use this method to roll all the dough into small balls (about 30 pieces), arrange them into the baking tray, and send them into the preheated oven. 150 degrees, about 25 minutes. Roasted shredded coconut balls, crispy on the outside and soft on the inside
Tips:1. For this shredded coconut ball, the baking time and temperature are very important. Use a lower temperature and a longer time to bake it thoroughly and make the inside taste crispy;
2. Don't make the coconut ball too big, and the diameter should not exceed 2.5cm. The size of the shredded coconut balls in each plate should be even.
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