椰子燒曲奇🍪太好吃了

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.