Golden Coconut Shortbread
Overview
Golden coconut balls have always been my favorite biscuit. Why was it renamed to coconut shortbread? Because this biscuit has a high butter content and will change from a spherical shape to a small cake shape after being baked and heated. Therefore, the name was changed to golden coconut shortbread. Its main ingredients are butter and coconut. Relatively speaking, the proportion of cake flour and milk powder is low. It has a crispy texture, overflowing with coconut aroma, and a rich milky aroma. After baking, the color will become darker. If you notice that the color is almost there, don't bake it any more to avoid finding that the color is too dark after cooling.
Tags
Ingredients
Steps
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Weigh the butter and let it soften at room temperature
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After softening, use a whisk to beat until the volume increases, add powdered sugar, and continue to beat evenly
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Beat the egg yolks, add them to the butter in batches and beat. Add slowly in batches one at a time. Beat the first time evenly before adding the second time
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Weigh the low-gluten flour, grated coconut, and milk powder and add them in. You can leave some of the grated coconut first to check whether the dough is dry or wet
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Mix the ingredients evenly into a coconut dough. The best situation is to take a small piece and knead it into a dough. There will be some oil on your hands, but it will not stick to your hands. If it is too wet, you can add some coconut
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Take about 15g and roll into small balls
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Take a little coconut paste, put the small balls into them and roll them with coconut paste
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Repeat the previous step and arrange the balls into the baking pan
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After preheating the oven, adjust the upper tube to 170 degrees and the lower tube to 150 degrees for 12 minutes. Place the baking pan in
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Wait until the biscuits turn golden brown
