Coconut Crispy Thin Cookies
A crisp, thin snack baked with shredded coconut and an egg–sugar batter as the main ingredients.
Ingredients
white sugar
350 g
flour
115 g
cornstarch
25 g
beaten eggs
450 ml
custard powder
10 g
shredded coconut
490 g
Instructions
1
Prepare the coconut paste
Combine the first group of ingredients and mix until uniform, heat over a double boiler to 40°C, then add the second group of ingredients and mix until smooth to form the coconut paste.
2
Shape into thin rounds
Spread the coconut paste on a baking tray into thin rounds about 8 cm in diameter.
3
Bake
Bake at 200°C until golden brown.
