Shredded Coconut Cookies – The secret to crunchy texture is actually very simple!

Overview

Shredded coconut biscuits are simple to make and easier to learn. They have a richer aroma than butter biscuits because shredded coconut is added and the coconut flavor is full! But what’s the best way to make shredded coconut pancakes? Follow Tomato’s instructions to make this shredded coconut pancake.

Tags

• baking
• cookies
• butter
• coconut
• egg liquid
• low gluten flour
• rice flour
• powdered sugar

Ingredients

Steps

1. 1 After the butter softens at room temperature, add powdered sugar and beat with an electric mixer until the butter becomes lighter in color and swells in volume

   

2. 2 Add 1 tablespoon of egg liquid and continue beating with a whisk until the butter and egg liquid are completely mixed

   

3. 3 Sift the low-gluten flour and rice flour into the butter mixture and mix evenly with a spatula

   

4. 4 Pour in grated coconut and continue to stir into biscuit batter

   

5. 5 Put the batter into a piping bag fitted with a round nozzle, and pipe out small rounds of batter on the baking sheet

   

6. 6 Place in a preheated 190° oven and bake for about 8 minutes, until the surface is golden brown

   

7. 7 Very beautiful~