Shredded coconut chips

Overview

An afternoon tea snack, the coconut shreds are crispy after being roasted, and are especially delicious. However, I made the slices a little thicker, and it will look better if I make them thicker.

Tags

• baking
• snacks
• children
• old man
• fast food
• dinner
• butter
• low gluten flour
• maltose
• fine sugar
• shredded coconut
• water

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Mix shredded coconut and low-gluten flour evenly;

   

3. 3 Bring fine sugar, maltose and water to a boil over medium-low heat, stir and melt;

   

4. 4 Add butter until melted and stir evenly;

   

5. 5 Pour the syrup into the mixed coconut flour and stir evenly;

   

6. 6 Take 1 small spoon and press it into a round shape with a spoon, making it as thin as possible;

   

7. 7 Preheat the oven to 170 degrees, set the middle layer, and bake for 10 to 12 minutes until golden brown. Before cooling, use a pizza shovel to scoop out the dough and use a rolling pin to make a concave shape;

   

8. 8 Because the crispy chips will harden quickly after they come out of the oven, so take a whole slice and work quickly when shaping the concave shape.