Golden desiccated coconut balls with a rich coconut aroma

It's a small, golden-coloured snack with a tempting array of desiccated coconut granules that will fill your taste buds with a rich coconut aroma with every bite, and the more you chew, the more fragrant it gets. This coconut ball is mini in size, easy to carry, and has a long shelf life without additives, which is definitely a must-have snack for watching dramas or going out, and killing commercially available coconut food in minutes. The ingredients for making desiccated coconut balls are very simple, the main ingredient is dececrated coconut, and other ingredients include cake flour, milk powder, powdered sugar, salt, egg yolk, whipping cream, and butter. Although it is similar to the recipe of cookies, after all, there is a difference in the proportion of raw materials, unlike the crispiness of cookies, it is a little crispy when it is just baked, and it will be softer after a while. A small amount of low-gluten flour is added to the raw materials mainly to make the raw materials huddle; Egg yolk is more emulsifying than whole egg liquid, and it is not recommended to replace it here; Similarly, whipping cream has a higher milk fat than pure milk, which can make the finished product more crispy, and if you really don't want to spend money on that whipping cream, it is not impossible to reluctantly replace it with the same amount of pure milk. The main key to making a more successful desiccated coconut ball is to avoid oil-water separation, as long as you do the following: first, the butter is softened in place, second, the egg yolk and whipping cream are kept at about 30 degrees, and the third is to gradually add the liquid to ensure that the liquid is fully emulsified in place. The addition of powder and desiccated coconut in the subsequent steps reinforces this emulsifying structure and keeps the desiccated coconut balls in the oven in optimal condition.

Ingredients

Desiccatedcoconut 100 g

Cakeflour 30 g

Milkpowder 20 g

powderedsugar 40 g

Salt 0.5 g

Eggyolk 30 g

Lightcream 20 g

Butter 50 g

Desiccatedcoconut(garnish) 8 g

Cooking Instructions

[Environment] Room temperature 19 degrees, humidity 71%
[Serving] 24 coconut balls
[Storage] Sealed at room temperature for 10 days
Cut the butter into small pieces and let it soften in a warm environment.
Heat the egg yolk liquid and whipping cream separately to about 30 degrees in water, and if there is no whipping cream, you can substitute the same amount of milk.
When the butter is softened to a paste, sift to add powdered sugar and salt, press with a spatula to prevent the powder from splashing, and beat with an electric whisk at low speed until the color turns white.
Add the egg yolk liquid, stir well with a whisk, then add the whipping cream and stir well.
Mix the cake flour with the milk powder, then add to the whipped butter and stir with a spatula until the dry powder disappears.
Add the grated coconut and stir, and finally wear gloves and knead the dough thoroughly.
At this point, the dough is soft, flatten it in a plastic bag and refrigerate it for 30 minutes to harden it and shape it better.
Start preheating the oven at 190 degrees. Remove the dough and roll it into long strips and divide into 24 equal portions, about 12 grams each.
Roll each dough into a round shape.
Roll in the grated coconut to coat the surface well enough and place evenly in a baking dish.
Put it in the middle of the oven and adjust the heat to 170 degrees and 160 degrees to the bottom for 22 minutes. If you use a stove, 150 degrees for 20 minutes. In short, be flexible and adjust according to the temperature difference of your oven.
Bake until the desiccated coconut balls are golden brown, remove from the oven and place on a drying net to cool thoroughly.
Then store it in a sealed box as soon as possible to avoid absorbing moisture from the air.
This coconut ball is slightly more solid than cookies, but still crispy. After taking a bite, the coconut fragrance is rich, and the more you chew, the more fragrant it becomes.
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