How to make coconut egg cookies

• 

  1.All materials are weighed and reserved

• 

  2.Add a little cream of tartar to the egg liquid and beat with a whisk

• 

  3. During the whipping process, add the sugar in three batches.The egg liquid that is beaten onto the egg head slowly drips into the basin, as long as the lines do not disappear immediately

• 

  4.Sift in the evenly mixed low-gluten flour, baking powder and vanilla powder (optional) , add grated coconut, stir evenly with a spatula, remember not to make circles to cause defoaming of the egg liquid

• 

  5.The mixed look

• 

  6. Pour the batter into the piping tape and use a round Use a piping nozzle and slowly squeeze it onto a baking tray lined with absorbent paper or tin foil to form small, spaced circles or sticks

• 

  7. Preheat the oven to 150 degrees with upper and lower heat, place the baking sheet on the middle shelf and bake for 15 to 20 minutes, until the surface is colored

• 

  8.This is baked for 15 minutes.The coconut and eggs go very well~it tastes great

• 

  9.The chocolate-colored ones were baked for 20 minutes and are especially crispy