Coconut Cookies
Overview
This cookie is particularly delicious because of the coconut paste. I once again used my favorite flower tip, which is simple and easy to operate. I happened to have ready-made icing on hand, and it filled the flower core just right, fresh and elegant.
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Ingredients
Steps
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Pour the softened butter and powdered sugar into a bowl and stir evenly with a rubber spatula
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Use an electric mixer to beat until smooth
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Coconut paste is ready
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Sift flour into butter paste
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Sift the grated coconut in. If there are large pieces of grated coconut that cannot be sifted in, press it down on the sieve with your hands, or pour it directly onto the flour to avoid material loss
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Use a rubber spatula to stir evenly, without making circles to prevent the formation of gluten; at this time, you can preheat the oven to 190 degrees
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Put the piping tip into a piping bag, and then put the cookie batter into the piping bag
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Pipe out the cookies on a non-stick baking sheet and place them in a preheated oven at 190 degrees, middle layer, with upper and lower heat for 12 minutes; put the other cookie sheet in the refrigerator to refrigerate temporarily, and then take it out of the refrigerator and put it into the oven when it is time to bake, so that the pattern will be clear
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When the edges and bottom of the cookies are golden brown, they can be taken out of the oven, placed on a drying rack, let cool, then sealed in a can for storage or decoration
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Use icing sugar to decorate the core of the flower. You can also use other materials to decorate or eat it directly
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They are really like fresh and elegant little flowers. I feel fond of them just looking at them
