Coconut Chips

Overview

Coconut contains nutrients such as sugar, fat, protein, B vitamins, vitamin C and trace elements potassium and magnesium. Coconut is sweet in taste and neutral in nature, and enters the lung and stomach meridians; it has the effects of nourishing the spleen and stomach, killing insects and eliminating increments.

Tags

• baking
• snacks
• common dishes
• children
• old man
• afternoon tea
• butter
• coconut
• egg white
• low gluten flour
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients: 20 grams of low-gluten flour, 100 grams of shredded coconut, 55 grams of powdered sugar, 70 grams of unsalted butter, 2 egg whites (60 grams)

   

2. 2 Soften the butter (it only needs to be at room temperature)

   

3. 3 After the butter is softened, add the powdered sugar and stir evenly until the powdered sugar is no longer visible. Just stir evenly, no need to whip!

   

4. 4 Just stir until no more powdered sugar can be seen

   

5. 5 Add the egg whites to the butter in two batches and mix (put half of the egg whites first to prevent the oil and water from separating during mixing)

   

6. 6 Use a hand whisk to quickly stir the butter evenly (if the butter cannot be mixed with the egg whites smoothly, it means that the butter is not softened enough. You need to stir for a longer time. If it really cannot be mixed in, you can heat the butter with warm water for a few seconds to melt the butter slightly and mix it with the egg whites completely)

   

7. 7 Once the butter is done, set it aside for later use

   

8. 8 Sift the flour, then add the grated coconut into the flour, mix well and set aside

   

9. 9 Pour the mixed coconut and flour into the butter batter

   

10. 10 Stir evenly until the white coconut paste is no longer visible

    

11. 11 The batter is ready

    

12. 12 Then cover it with plastic wrap, seal it and let it sit for 30 minutes to allow the coconut to fully absorb the butter (keep it at room temperature, not in the refrigerator)

    

13. 13 Prepare baking sheets, parchment paper, and biscuit molds (because there are no tile molds, use biscuit molds instead)

    

14. 14 Put the batter into the cookie mold and flatten it with a spoon (the water on the spoon will prevent it from sticking to the batter)

    

15. 15 Pour the batter into the cookie cutter and flatten it out one by one

    

16. 16 Preheat the oven to 150 degrees

    

17. 17 Heat the oven up and down for about 15 minutes at 150 degrees. After baking, the crispy surface will be golden

    

18. 18 Finished product! ! !

    

19. 19 Finished product! ! !

    

20. 20 Finished product! ! !

    

21. 21 Finished product! ! !