Shredded Coconut Chips

Shredded Coconut Chips

1. Prepare all the materials;

2. Put the butter and granulated sugar into the container, melt the butter with insulated water, and just melt the butter;

3. Pour in the rum and sift in the low powder;

4. Add shredded coconut, cut and mix evenly;

5. Spoon a little batter on the tarp with a spoon, spread the batter into a round piece with the back of the spoon; I use tarp for the first dish, and a golden non-stick baking pan at the back;

6. Place the baking tray in the middle of the preheated oven;

7. Temperature setting: 160 degrees for upper heat, 140 degrees for lower heat, 8 minutes, do not take out after turning off the heat, simmer in the oven for 1, 2 minutes, be sure to keep by the side of the oven, take out immediately after seeing the color of the shortbread Baking tray

8. Take out the baking tray and let it cool completely;

9. After letting cool thoroughly, use a scraper to carefully remove the shortbread. The finished product is very crispy, and it will crack if there is a slight mistake;

Tips:

1. When baking, the biscuits will become larger, do not use too much for each spoon, and make sure to leave a large enough space between the biscuits;
2. During the baking process, be sure not to leave, turn off the heat immediately when you see the biscuits dry;
3. After turning off the heat, simmer for a while, if you like burnt color, the simmering time is a little longer;