Coconut cookies can be eaten directly or hidden, soft and dry, and have a light and colorful fragrance.

1 .30g of coconut flour and 8g of zero-calorie sugar (sugar substitute) are evenly mixed,

2. Egg 1 about 30g,

3. Stir until the egg liquid is absorbed,

4. Slowly add a small amount of skim milk (I added about 40 grams).

5. Mix and form a ball.

6. 2 grams of gorgeous powder (or matcha/cocoa powder, etc.),

7. Mix evenly

8. Put it into a mold (cupcake paper holder) with high edge and concave middle, and preheat the oven for 180 degrees for 20 minutes.

9. demoulding and cooling.

10. [For 3 flavors, the dosage of each flavor is 20g of reduced-fat cream cheese, 2g of zero-calorie sugar (sugar substitute), 2g of matcha/cocoa/strawberry powder1-2g.

1 1. After mixing evenly, put it into a cookie tower and divide it into10g cheese stuffing.

12. DIY decoration on the surface includes matcha, shredded coconut, strawberries, freeze-dried strawberry granules, cocoa and cocoa beans.

13. Refrigeration or freezing.

It can be frozen and preserved. After freezing, it is a popular frozen bite ~ Just like frozen cheese Si Kang, the ice cream tastes good.