Golden Coconut Ball
1.
The butter is softened, it can be softened at room temperature when the weather is hot, and it can be thawed in the microwave when the temperature is low.
2.
Beat the butter and add powdered sugar. If you don’t like too sweet, you can reduce the amount of sugar
3.
Beat with a whisk until the butter turns white and bulky
4.
Add egg yolk several times
5.
Dispense evenly, add in portions to prevent separation of oil and eggs, mix thoroughly after each addition, and add the next
6.
Add shredded coconut, low-gluten flour, and milk powder to the stirred butter, mix well, and knead gently to form a dough
7.
Take a small piece of dough, knead it into a small ball, roll the ball in the coconut shreds, so that the surface of the ball is evenly covered with a layer of coconut shreds
8.
Follow this method to make all the small balls, arrange them into the baking tray, put them into the preheated oven, 170 degrees, 15-20 minutes, bake until the surface is golden and ready to be out.
Tips:
1. The temperature of each oven is different, and the specific time is adjusted according to the actual situation;
2. If the ingredients are mixed and found to be very sticky, you can add more coconut paste. If you like to eat coconut paste, you can increase the proportion of coconut paste and reduce the proportion of low-gluten flour. I prefer coconut paste. It is full of coconut paste with a bite. Many biscuits will be more crisp, the dough should not be too touched, it is not easy to handle, and it is difficult to stick the coconut on the surface in the last step after being too dry.
