Crispy coconut cookies
Let me introduce you to the French snack Rocherecoco (coconut cookies).
4 serving
Within 30 minutes
재미마미
Ingredients
  • an egg white
    2ea
  • Sugar
    80g
  • Soft flour
    5g
  • Coconut powder
    90g
  • unsalted butter
    15g
Cooking Steps
STEP 1/7
Start by grinding dry coconuts in a cutter (not finely ground)
STEP 2/7
Make meringue by dividing 80g of sugar into egg whites.
STEP 3/7
Add flour (90g of coconut powder, 5g of soft flour) to meringue and mix carefully.
STEP 4/7
Put 15g of the liquid butter in the microwave and mix well.
STEP 5/7
Put the dough in a piping bag.
STEP 6/7
Place parchment paper in an oven pan and squeeze the dough. If you don't have a piping bag, you can use a spoon,
STEP 7/7
Bake in a preheated oven at 160 degrees for 20 minutes. About 15 minutes, the floor was darkened, but the top was white, so I moved the oven pan to the top compartment. Place the finished cookies on a cooling net.
It's a recipe for about 20 cookies with a diameter of 4cm.
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