Protein is not wasted----Protein and coconut balls

Overview

When making egg tarts, only use egg yolks, and the remaining egg whites should not be wasted. I have made an egg yolk version of coconut balls before. This time I will try the oil-free version of egg white coconut balls. Although the taste is not as fragrant as the egg yolk version with butter, it is better because it has low calories and is easy to make, which is also a highlight.

Tags

• baking
• snacks
• common dishes
• afternoon tea
• coconut
• low gluten flour
• shredded coconut (sticky to the surface)
• whipping cream
• fine sugar
• protein

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 Mix the desiccated coconut, cake flour and caster sugar evenly.

   

3. 3 Beat the egg whites without creating too much foam.

   

4. 4 Pour the egg whites into the coconut.

   

5. 5 Mix well with your hands and knead into a dough. (When kneading the dough, I found it was a little dry, so I added another 30 grams of whipping cream. The eggs used this time were a little smaller, so the protein was less)

   

6. 6 Take a small piece of dough and roll it into a ball of about 10 grams. Roll the ball in the coconut paste so that a layer of coconut paste is evenly coated on the surface of the ball.

   

7. 7 Place all the prepared coconut balls on a baking sheet lined with greaseproof paper and place in a preheated oven at 150 degrees, middle rack, for about 25 minutes.

   

8. 8 The roasted coconut balls are crispy on the outside and soft on the inside. This amount is enough to make 30 coconut balls.