1. After the butter is softened, add fine sugar, stir evenly and lightly beat;
2. Add egg yolks in portions and mix well;
3. Then pour the milk and stir evenly;
4. Sift in low-gluten flour and milk powder, pour in the coconut paste and stir by hand, gently knead into a dough;
5. Take a small piece of dough, knead it into a small ball about 2.5cm in diameter and roll it in the shredded coconut;
6. The temperature is 180°C for 18 minutes, and it can be baked until the surface is golden.
Tips:Don't knead the dough excessively
