Coconut Cookies

Overview

I have made many kinds of cookies, but this is the first time I have made coconut cookies. The pattern is quite clear when I squeeze it out at first. After baking, the pattern disappears a little, but it does not affect the taste. This cookie is crispy and has a faint coconut flavor. Friends who like coconut flavor are worth a try!

Tags

• baking
• children
• old man
• afternoon tea
• children's day
• butter
• coconut
• egg
• low gluten flour
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare the main ingredients (sift low-gluten flour and set aside).

   

2. 2 Cut unsalted butter into small pieces, soften at room temperature, and beat until the butter turns light in color and becomes fluffy.

   

3. 3 Then add the sugar and continue beating until the butter is smooth.

   

4. 4 Add powdered sugar until fluffy.

   

5. 5 Add the whole egg liquid in 2 portions (mix evenly each time).

   

6. 6 This is butter after absorbing half of the whole egg liquid. It is very fluffy and slightly white in color.

   

7. 7 Sift in low-gluten flour and coconut.

   

8. 8 Use a rubber spatula to stir the flour and butter evenly until the flour is completely moistened. Do not overmix.

   

9. 9 Put the batter into a piping bag.

   

10. 10 Pipe pattern onto nonstick baking sheet. When squeezing, make circles while squeezing, leaving space in the middle. Put it into the preheated oven at 170° and bake for 15 to 20 minutes. Since everyone's oven temperament is different, pay attention to it after a while to prevent it from burning.