Cherry blossom coconut flavored cookies

1. Melt butter in water, add powdered sugar when it has just solidified, and use an egg beater to beat until the color becomes lighter and the volume increases.

2. Add the egg mixture in portions and stir evenly.

3. Mix the low gluten flour and sticky Rice noodles evenly, sift them into the butter paste, add the coconut paste, and use a scraper to stir until there is no dry flour.

4. Use cherry blossom shaped flower buds, put the batter into a piping bag, and squeeze it into a baking tray. Preheat the oven when squeezing cookies.

5. Heat up and down, 190 degrees, medium, bake for about 10 minutes.