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.