Cranberry Coconut Balls

Overview

Definitely a favorite for coconut lovers. It’s simple to make and super quick. Especially suitable as an afternoon tea snack. The quantity of this recipe is not large, I can only make about a dozen.

Tags

• baking
• butter
• coconut
• cranberry
• low gluten flour
• whole egg liquid
• fine sugar

Ingredients

Steps

1. 1 Have all materials ready.

   

2. 2 Soften the butter at room temperature, add fine sugar, and beat with an electric mixer at high speed for three minutes until pale.

   

3. 3 Add the egg liquid in two batches, beating for about a minute each time to make it even

   

4. 4 Sift in low-gluten flour.

   

5. 5 Add 40 grams of coconut and cranberries, stir evenly.

   

6. 6 Take 10g of batter and roll it into a small ball, roll it in a bowl of egg liquid, and then roll it in a bowl of coconut milk.

   

7. 7 Roll in coconut milk.

   

8. 8 Place on a baking sheet and place in the ACA oven at 150 degrees Celsius and 130 degrees Celsius. Bake for 20 minutes, until the surface is golden brown.

   

9. 9 Finished product picture. . . .

   

10. 10 Finished product picture. . . .

    

11. 11 Finished product picture. . . .