
Matcha coconut crisps, the rich aroma of matcha intertwines with the refreshing scent of coconut in the mouth, creating a wonderful taste.
A homemade recipe for Matcha coconut crisps, combining desiccated coconut, low-gluten flour and milk powder; baked until golden and fragrant. Easy to follow with simple step-by-step instructions.
Instructions
- 1

1 egg, 45 grams of light cream, 40 grams of white sugar, 1 gram of salt, mix together evenly.
- 2

Add 60g of unsalted butter (melted into liquid in advance) and mix together evenly.
- 3

Sift in 20 grams of low-gluten flour, 10 grams of milk powder, and 8 grams of matcha powder.
- 4

Stir until the color is even and the batter is smooth.
- 5

Add 80 grams of desiccated coconut.
- 6

Mix together until evenly blended.
- 7

Line the baking tray with parchment paper and place the batter on it.
- 8

Use a scraper to spread into an even thin layer.
- 9

Preheat the oven to 180℃ in advance, and bake for 8 minutes first to set the shape.
- 10

Take it out and cut it into evenly sized small pieces, trim the edges, and leave some space between each piece.
- 11

Preheat the oven to 140°C and bake for 15-20 minutes. Note: 15 minutes will make it a bit soft, 20 minutes will make it crispier; adjust the baking time according to your preference.
- 12

Take it out after it has completely cooled and store it in a sealed container.
- 13

The unique flavor of matcha and the freshness of coconut aroma.
- 14

A crispy texture, a small snack that leaves a lingering taste.
- 15

The appearance presents a deep matcha color, with a hint of faint fragrance revealed within the green.
- 16

When bitten, the rich aroma of matcha and the fresh scent of coconut intertwine in the mouth to create a uniquely wonderful taste.
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Ingredients
Main Ingredients
- Desiccated coconut80 g
- low-gluten flour20 g
- Milk powder10 g
- Matcha powder8 g
- Egg1 piece
Seasonings
- Light cream45 g
- white sugar40 g
- Unsalted butter60 g
- Salt1 g