Coconut Ball with Egg Yolk (黄金椰丝球)

I had too many egg yolk left from making Swiss Meringue Buttercream. This is one of the ways to consume the egg yolk.

Ingredients

Fine shredded coconut - 2.5 cups

Butter - 1/2 cup

Cake flour - 1/2 cup + 1 TBSP

Sugar -  1/3 cup

Egg yolk - 3
Milk - 2 TBSP

Steps

1. Using stand mixer, beat butter with sugar until it is pale and fluffy.

2. Add egg yolk, one at a time

3. Add milk

4. Add shredded coconut

5. Sift in cake flour and mix at low speed just until no traces of flour remain; do not over beat.

6. Preheat over to 350°F.

7. Portion the dough into small balls, about 8 g each, then roll the balls in shredded coconut to coat them.

8. Bake 15-20 minutes until the balls turn golden.