Tasty and Not Fat Coconut Cookies
1.
Put coconut oil, powdered sugar, and sugar in the basin.
2.
Do not turn on the whisk. Mix the sugar and oil at a low speed.
3.
It is smooth and shiny.
4.
Prepare an egg to beat.
5.
Add eggs in portions and beat.
6.
The ones that are whitish, the ones that can't be seen, it will take about 4-5 minutes.
7.
Sift the low-gluten flour.
8.
Mix the batter with a spatula.
9.
Put it into a piping bag and squeeze it with a 6-tooth flower nozzle. I used the 1B flower nozzle of Xizhibak.
10.
Squeeze the cookies and turn around to finish. Preheat the oven 160 degrees in advance.
11.
Bake in the oven, heat up to 160 degrees and lower to 150 degrees.
12.
Bake for 20 minutes.
13.
It's very crispy and delicious after it's out of the oven and waits to cool down.
14.
Take a look at the organization inside.
15.
I couldn't stop the delicious food, I ate almost one plate as soon as it was out of the oven.
Tips:
Please note that the batter put in the piping bag should not be left for too long. If the room temperature is too long, the oil and water will separate!
This recipe can make a half-golden plate.
If you don't have a golden plate, put greased paper on the baking plate.
