Milk Coconut Cookies

Name: Milk Coconut Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Powdered sugar a; 182g Premix b; 60g Shredded coconut c; 135g butter; 20g Pure milk

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This cookie is very crispy, because of the coconut shreds, it tastes very crispy, and eat it in one bite, full of coconut shreds flavor, rich fragrance.

Without eggs, the ingredients are pre-mixed powder, butter, and milk. The butter does not need to be beaten. A manual whisk is enough. It is simple and fast, and it is easy to squeeze with a large flower mouth.

Small cookies, about 56 pieces, 4.5 cm in diameter.

Ingredients

Milk Coconut Cookies

1. Material preparation: ready-mixed powder, butter, milk.

2. Cut butter into cubes and let it soften at room temperature.

3. Use a manual whisk to lightly beat the softened butter, add powdered sugar a and beat evenly.

4. Add pure milk in 2-3 times and beat evenly with a manual whisk.

5. Add ready-mixed powder b.

6. Use a silicone spatula to cut and mix evenly until there is no dry powder.

7. Add shredded coconut c, cut and mix evenly.

8. Choose large multi-tooth flower mouth and large silicone piping bag.

9. Preheat the oven to 165 degrees, up and down. Divide the cookie batter into 2 portions, put one portion into a silicone piping bag, and squeeze out the flower shape on the baking tray. (The picture shows the first set)

10. Put the remaining part of the cookie batter into a silicone piping bag and squeeze out a flower shape on the baking tray. (The picture shows the second set)

11. Put the cookie dough into the oven together with the baking tray, heat up and down at 165 degrees, the middle layer, when the color is about 16 minutes, reverse the inside and outside of the baking tray for about 3 minutes to make the color uniform. The same goes for the second set.

12. After the oven is out, wear special anti-scalding gloves to take out the baking tray. When it is not hot, put the cookies on the cool rack to cool, and store in a sealed jar.

Tips:
1. Please adjust the time appropriately according to the temperature of your own oven, and pay close attention to the coloring of the cookies in the last few minutes.
2. Add the milk in portions. If the dough is too dry, continue adding milk little by little.
3. The cookies are crispy, it is recommended to store them in an airtight jar.