Coconut balls

Overview

I have made this shredded coconut ball many times, and it also brought me my first baking business - the reward was two bags of shredded coconut balls and a lot of baking materials and molds. I would like to thank the sponsors ~ dear sister. The recipe comes from Junzhi, I reduced the amount of sugar.

Tags

• baking
• snacks
• butter
• free range eggs
• low gluten flour
• milk powder
• fine sugar
• milk
• shredded coconut

Ingredients

Steps

1. 1 After the butter is softened, add the caster sugar and beat with a whisk until slightly fluffy.

   

2. 2 Add the egg liquid in batches and stir evenly. Do not add the eggs all at once, otherwise the egg yolk will easily separate. Then add milk and continue mixing.

   

3. 3 Add shredded coconut, low-gluten flour, and milk powder to the mixed butter.

   

4. 4 Mix evenly with your hands and knead gently into a ball (do not over-knead to avoid the dough becoming glutenous).

   

5. 5 Take a small piece of dough and roll it into a small ball. (The original recipe was to roll it into a small ball of about 2.5 cm, but I thought it was too big, so I rolled it into a small ball of about 1.8 cm.) You can actually control the size yourself, but it must be even.

   

6. 6 Put the surface of the square into a bowl with shredded coconut, and roll the small ball in the shredded coconut so that the surface of the small ball is evenly coated with a layer of shredded coconut. You can also omit this step, but I think a layer of shredded coconut on the surface will make it more fragrant.

   

7. 7 Place the rolled balls into the baking pan and place them so that there should be a gap in the middle.

   

8. 8 Place in the middle rack of the preheated oven at 180 degrees for 15-20 minutes, and bake until the surface is golden brown.