Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 80g bread crumbs into the wok, stir fry on medium low heat until golden brown, then take out and let cool.
local_fire_departmentMedium low heatWatch out
Do not turn up the heat when stir-frying, otherwise the bread crumbs will burn instantly.
Pour 160g fresh grated coconut into the wok, stir fry on medium heat until golden brown, take out to cool and mix with bread crumbs.
local_fire_departmentMedium heatWatch out
Keep stirring constantly while frying, otherwise the coconut will heat unevenly and burn at the bottom.
Add 60g caster sugar and 25ml water into a bowl, mix well, then add 45g melted butter and whisk until emulsified.
Watch out
Caster sugar must dissolve completely in water, otherwise the baked cookies will have undissolved sugar granules.
Pour the toasted coconut and bread crumbs into the butter mixture, mix well, cover and rest for 10 minutes; then put portions into the mold, press firmly with a rolling pin and gently push out onto the baking tray.
Watch out
Must press firmly with a rolling pin when molding, otherwise the cookies will fall apart during baking.
Must wear oven mitts when removing the hot tray from the oven to prevent severe burns.
Place into a preheated oven at 160°C and bake for 18 to 20 minutes, remove and let cool, then store in an airtight container.
local_fire_department160°CWatch out
Freshly baked cookies are extremely crispy and fragile
let them cool completely before handling or they will break easily
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