Macau Coconut Crisps
Crispy pastry filled with sweet shredded coconut, bursting with coconut aroma. A classic Macau tea snack, perfect with tea.
Ingredients
11 items- Low-gluten flour (cake flour) 150g (1 1/4 cups)
- Unsalted butter (dough) 100g (7 tbsp)
- Unsalted butter (filling) 20g (1.5 tbsp)
- Icing sugar (dough) 40g (3 tbsp)
- Icing sugar (filling) 30g (2 tbsp)
- Egg yolk (dough) 1
- Egg yolk (filling) 1
- Shredded coconut 50g (1/2 cup)
- Milk 15ml (1 tbsp)
- Egg yolk wash (glaze) 1 yolk + water
- Extra shredded coconut (decoration) as needed
Nutrition
Steps （8 steps）
Cut 100g butter into small pieces, let sit at room temperature for 20 min until easily indented. Add 40g icing sugar, beat with electric mixer on medium speed for 2 min until light and fluffy.
Add 1 egg yolk in two batches, beating well after each. Sift in 150g flour, fold with spatula until just combined. Wrap in plastic, refrigerate 30 min.
Filling: Mix 20g softened butter with 30g icing sugar. Add 1 yolk, 50g shredded coconut, 15ml milk; stir into a dough. Divide into 10 portions (10g each), roll into balls.
Remove dough, roll into log, divide into 10 portions (15g each). Flatten each into a disc, wrap a coconut ball, seal tightly using your fingers, and roll into a ball.
Place seam-side down on a lined baking sheet. Brush with egg yolk wash, then dip in extra shredded coconut, pressing lightly.
Preheat oven to 170°C (340°F) with top/bottom heat. Bake on middle rack for 18-20 min, until golden and fragrant, and slightly puffed.
Remove from oven; let cool on a wire rack for 15 min until completely cool. Store in an airtight container to keep crisp.
Best served with tea. Can be stored at room temperature for 3-5 days. If softened, re-crisp in 150°C oven for 3 min.
Tips
1. Do not overwork the dough to avoid gluten development. 2. Chilling makes dough easier to handle. 3. Bake time varies with ovens; watch color in last minutes. 4. Seal completely after cooling.
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