Coconut balls
Overview
This one is a whole-egg coconut ball. It’s easier to make without leaving any eggs. Egg yolk coconut balls have a richer taste due to their high butter content, but are high in calories, while egg white coconut balls are lighter and oil-free, but each has its own taste and is relatively simple to make. You should try it if you have time.
Tags
Ingredients
Steps
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Weigh the butter and soften it indoors.
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Pour the powdered sugar into the softened butter and stir until the butter expands slightly.
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Beat two eggs in a bowl.
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Pour the egg mixture into the butter one at a time and stir evenly.
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Pour low-gluten flour, milk powder and coconut into the butter-egg liquid.
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Stir evenly and knead into a ball.
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Use a spoon to take a small piece of coconut dough and form it into a ball in your hands.
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Roll the small balls into the coconut paste so that the surface is evenly covered with coconut paste.
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The small balls should be evenly sized~
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Preheat the oven to 160 degrees for 20 minutes.
