Coconut Cookies

Cut the butter into pieces and soften it. Use an electric mixer on speed 1 to beat the butter until fluffy.

Add the powdered sugar, and use a stiff spatula to press and mix the butter vertically.

Use the electric mixer at speed 1 to whip until it becomes milky white, then switch to a higher speed, and it becomes much whiter.

The color becomes lighter, and the volume increases.

Add the egg yolk liquid, stir without turning on the mixer, then plug in and whip evenly at speed 1 (Note: use a spatula to scrape down the butter from the sides in the middle, then turn on the mixer to mix evenly).

Sift the coconut powder and low-gluten flour, in two batches, and mix them with a spatula by pressing and folding until the flour is no longer visible.

Sprinkle some cake flour on the work surface, preheat the oven to 170 degrees, dust your hands with cake flour, coat the dough with flour and fold it repeatedly, then roll it into a long oval shape.

Use a scraper to scoop some flour and then cut the dough.

Roll into a ball and coat the surface with shredded coconut.

Gently press flat (do not press too hard), place in the oven at 170°C, middle rack for 25-30 minutes. (Note: For this kind of thick-bottomed golden tray, place it on the middle to lower rack).