Ingredients

  • Unsalted butter 70g
  • Low gluten flour 20g
  • Egg white 2 pieces (60g)
  • Coconut 100g
  • Powdered sugar 55g

Steps

Coconut Chips

1. First of all, our unsalted butter must be softened at room temperature to a paste-like state that can be easily broken up with a whisk

Coconut Chips

2. Add the powdered sugar to the softened butter and mix gently with a manual egg beater until the powdered sugar is no longer visible. No need to beat, just mix well Coconut Chips

3. Next we need to separate the egg whites first. Egg yolks are not needed (can be used to make caramel pudding and butter cookies).Add the butter twice, first pour half of the egg whites, and use a manual egg beater to mix thoroughly

Coconut Chips

4. You must mix half of the previous egg whites before adding the remaining egg whites, otherwise the butter will be evenly mixed (if it is not mixed evenly, please pay attention to the tips in the video method to remedy) until the mixture becomes a relatively thin paste

Coconut Chips

5. Sift the low-gluten flour into the grated coconut, and mix them evenly with chopsticks. This is to make each coconut stick to the low-gluten flour, making it easier to mix in the subsequent steps.

Coconut Chips

6. Then pour the mixed coconut into the butter paste you just made, mix it slightly with a manual egg beater until the white coconut is no longer visible, and then change the spatula. , check and mix well until no white coconut is visible

Coconut Chips

7. The batter of the prepared coconut crisps is still relatively soft. At this time, we need to cover it with plastic wrap and let it sit for at least half an hour, so that the coconut can fully absorb the butter, and then Can be shaped and baked

Coconut Chips

8. Before shaping, we need to preheat the oven to 150 degrees from top to bottom for at least 10 minutes. While the oven is preheating, we can start shaping

Coconut Chips

9. Prepare a piece of oil paper. We use a tile mold to assist in shaping. There are different shapes. Choose the shape according to your preference, and then smooth it with a small curved spatula. It is recommended The thickness of the mold is 2 mm, so that the crispy chips will be thin enough. Try to make them evenly thick

Coconut Chips

10. After shaping, put the full plate (about 20 slices) into the oven and bake at 150 degrees for about 15 minutes. If there are not many crispy slices, reduce the time appropriately. , it will finally turn golden brown and it’s ready to be baked (remember to prefer low-temperature baking to high-temperature baking)

Coconut Chips

11. Coconut crisps are a little soft when they are freshly baked. This is normal. They will become crispy after cooling. They are very fragrant and very crispy. If they are cooled after being baked, It is still soft, which proves that the moisture has not been dried out. Continue to bake at 150 degrees for 2 to 5 minutes until the moisture is dried

Coconut Chips

12. Coconut chips are very easy to get damp, so they must be stored in sealed jars immediately after cooling and becoming crispy. If they get damp for a short time, they can be baked in the oven at 130 degrees for 2 to 3 minutes to dry out the moisture. , it will be crisp again