Sugar and shredded coconut cookies
Overview
Since I know how to bake, well... just use it normally! Although it is not a master level, it is still fun to entertain yourself. Generally, I don’t feel confident buying products from outside, mainly because I am afraid that many additives are added. Like preservatives, fragrances, etc... So if you have time, it is recommended to do it yourself. This biscuit still feels very good, and it is perfect for entertaining friends as tea. Rich, crispy and melt-in-your-mouth. I believe there are many people who like cookies, so you might as well give it a try...
Tags
Ingredients
Steps
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First based on the amount we need. Weigh and prepare the materials for easy use
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Soften the butter at room temperature, add 1g of salt, and start whipping. Add powdered sugar in three batches and beat thoroughly
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The butter will spread out and splash when it is whipped. If necessary, use a spatula to scrape it before whipping
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Whisk until pale, add egg yolks and continue beating to combine
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After the egg yolks are combined, add the milk powder and coconut milk and mix evenly with a spatula
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Then sift in the cookie mix to ensure it doesn't stick to lumps. Stir thoroughly again and mix well
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Put it into a box, compact it, and put it in the refrigerator to freeze [icing layer] for about 18 minutes. Please decide according to your own situation. [The shape here does not need to be strictly square, you can round it into a round shape]
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It's almost frozen. We cut it into 0.7 square slices, dip one side in sugar and put it on the baking sheet
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Preheat the oven to 170 degrees in advance and bake on the middle level for 18 minutes [please adjust according to your own oven]
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After taking it out of the oven, place it on a rack to cool before serving
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Have a cup of tea as a snack
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Finished product
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Finished product
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Finished product
