椰子燒曲奇🍪太好吃了❗️巧克力和椰子鎖死🔒 今天做了椰子燒曲奇,太好吃了😋酥酥脆脆,椰子味超濃~夾心是黑白巧克力,很絲滑~快去做姐妹們❗️

椰子燒曲奇🍪
🥛食材:
餅乾部分:黃油90克、糖粉25克、低筋麵粉130克、杏仁粉20克、鹽1克、椰蓉10克
椰蓉餡部分:蛋白60克、融化的椰子油30克、糖粉25克、椰蓉60克
夾心部分:黑巧克力、白巧克力、花生碎、凍乾草莓碎

🥛做法:
1⃣️黃油軟化後加入糖粉和鹽攪打均勻;

2⃣️加入低粉、杏仁粉、椰蓉拌勻成團;
3⃣️擀開成片,用模具壓出圓形⭕️,大約4厘米直徑;

4⃣️擺入烤盤,放入預熱好風爐模式150度的烤箱,先烤8分鐘取出;
5⃣️融化的椰子油和蛋白攪打均勻,加入低粉拌勻,再加入椰蓉拌勻,裝入裱花袋,擠在餅乾外面一圈;
6⃣️繼續烘烤15分鐘左右,表面金黃即可;

7⃣️冷卻後融化巧克力,擠在中心,表面放花生碎、凍乾草莓碎等即可。

Coconut cookies🍪 are so delicious❗️Chocolate and coconut are locked together🔒 I made coconut cookies today, so delicious😋 Crispy and crunchy, with a strong coconut flavor~ The filling is black and white chocolate, very smooth~ Go and make it sisters❗️

Coconut cookies🍪

🥛 Ingredients:
Biscuit part: 90g butter, 25g powdered sugar, 130g low-gluten flour, 20g almond powder, 1g salt, 10g coconut
Coconut filling part: 60g egg whites, 30g melted coconut oil, 25g powdered sugar, 60g coconut
Filling part: dark chocolate, white chocolate, crushed peanuts, freeze-dried strawberry crushed

🥛 Method:
1⃣️After softening the butter, add powdered sugar and salt and stir Beat evenly;
2⃣️Add low flour, almond powder and coconut flakes and mix well to form a dough;
3⃣️Roll it out into a sheet and use a mold to press out a round shape⭕️, about 4 cm in diameter;
4⃣️Put it on a baking tray and put it in a preheated oven at 150 degrees. Bake for 8 minutes and take it out;
5⃣️Combine the melted coconut oil and egg whites, add low flour and mix well, then add coconut flakes and mix well, put it into a piping bag, and squeeze it around the outside of the biscuits;
6⃣️Continue baking for about 15 minutes until the surface is golden brown;
7⃣️After cooling, melt the chocolate, squeeze it in the center, and put peanut crumbs, freeze-dried strawberry crumbs, etc. on the surface.