How to make purple sweet potato and coconut cookies

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce you to purple sweet potato and coconut biscuits.

1. Steam the purple sweet potato, mash it with a fork, then use the back of a spoon to press it out through a sieve or strainer to make it into a fine paste (this step is quite troublesome, mainly because it is very slow. In fact, you can also use a blender to make it into a paste. I have tried both methods, and I personally feel that the one made by the blender is not as fine as the one made through the sieve). Squeeze the lemon juice, add it to the purple sweet potato paste, and stir it evenly with a spoon.

2. Soften the butter at room temperature, add powdered sugar and salt, mix well with a rubber spatula, and then beat with an electric whisk until fluffy.

3. Beat the egg yolks and mix well with step 1, then add to the whipped butter in several batches and mix well with a rubber spatula.

4. Mix the low flour and baking powder, sift through 3, make a ball with your hands, pour in the coconut flakes and knead into a ball, wrap with plastic wrap, and put in the refrigerator for 30 minutes

5. Put the refrigerated dough into a clean plastic bag, roll it into 2mm thin slices with a rolling pin through the bag, press it into shape with a cookie mold, and use a fork to poke holes in each cookie, put it in the middle layer of a baking tray covered with oilcloth, and bake it in a preheated oven at 170 degrees for 20 minutes.

After reading the specific method of making purple sweet potato and coconut cookies introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!