It's a super easy snack to make, just stir and stir to make a successful snack. And what flavors do I want to do, I have done almonds, sesame seeds before, this time I made coffee coconut, next time I plan to make a cocoa cranberry :)
The baked cookies are really a bite crunchy, but unfortunately there is no video to let everyone listen to the sound. The rich coffee coconut aroma is simply delicious.
And it's actually a great way to consume protein. Recently, the cream filling used to make mooncakes is all egg yolk, so there is a lot of egg white left. This cookie just perfectly consumes all the protein.
Let's try it out!
●The recipe is served.
Egg white 150 g (about the amount of egg white for 5 eggs)
110g minced coconut (can be replaced with chopped almonds, sesame seeds, dried cranberries)
Low gluten flour 55 g
Instant coffee powder 5 g (can be left alone)
Caster sugar 90 g
Butter 55 g
● The steps are as follows.
Add sugar to the egg whites and stir well.
Sift in the flour and coffee powder and stir well.
Add the minced coconut and melted butter and stir well.
Note: Do not pour the butter too hot. If you switch to chopped cranberries, try to chop a little. Too big will affect the crispness of the cake.
Scoop the stirred paste onto a baking sheet with a spoon. Place in preheated oven at 170 degrees for 25 minutes.
Note: Cookies must not be scooped too much, a thin layer on the mold can be. The thinner the roast, the more crispy it becomes.
It is best to have a special baking sheet for biscuits, if not, you can use a Muffin mold, scoop a little, and cover the bottom of the mold shallowly.
Freshly baked cookies are soft and become very crunchy when they are cooled!
Okay, that's it, I'm Zhang Xizi. I promise --
Every recipe here is something I've personally made, every picture I've taken, and every recipe I've written myself.
I put a lot of thought and energy into the good food, if you look at it and think it's good, please "pay attention" to me. ：）