Dough Preparation: Beat softened butter and powdered sugar until pale and fluffy. Add egg liquid in batches and mix well. Sift in low-gluten flour and finally mix in shredded coconut to form a moist batter.
Shaping: Roll out the batter into a 5 mm thick sheet, wrap it in parchment paper and refrigerate for at least 30 minutes to enhance its plasticity.
Cutting and Shaping: Take out the shaped sheet and cut it into even strips 8 cm long and 1 cm wide
Baking Parameters: Place in the middle rack of a preheated oven at 175℃ and bake for 15-20 minutes until the edges are golden brown.
