Bake these tender and crispy kue sagon kelapa or coconut cookies! a simple yet flavorful coconut cookie with a crunchy but melts-in-the-mouth texture. Crumbly, crunchy, melting, and buttery! Not overly sweet but perfect to serve with hot tea or your regular coffee! a coconut cookie that’s more than just a treat.
Kue Sagon Kelapa is a beloved traditional Indonesian cookie with a rich and fascinating history. It’s a symbol of Indonesian hospitality and culinary diversity, representing the fusion of indigenous and external influences over centuries.
My Grandmother’s Kue Sagon Kelapa
Every family has its cherished traditions, those little rituals that bring warmth and comfort to our daily lives. For me, one of the most treasured memories from my childhood is waking up to the smell of freshly baked kue sagon kelapa wafting through the house. These delicious coconut cookies weren’t just a treat; they were a symbol of my grandmother’s love and care, a sweet start to each day that I now carry with me in my own kitchen.
My grandmother was a woman of simple pleasures, and nothing brought her more joy than preparing these cookies every morning. She would rise before the sun, moving quietly through the kitchen, selecting the freshest coconuts and carefully grating them by hand.
These cookies were more than just a breakfast treat—they were a way for my grandmother to show her love, to bring us all together.
Let’s Make Indonesian Coconut Cookies!
Today, as I share this recipe with you, I’m not just passing along instructions for a delicious cookie. I’m sharing a piece of my heritage, a connection to the past that I hold dear. When I bake kue sagon kelapa in my own kitchen, I feel my grandmother’s presence with me, oh how I miss her!
Kue Sagon is best served alongside a warm cup of tea or coffee, making it an ideal snack for afternoon gatherings or a cozy moment at home. The light sweetness and subtle coconut flavor pair beautifully with both hot and cold beverages.
I hope that as you make these cookies, you’ll feel a little of that warmth and love too. Whether you’re baking them for your family, your friends, or just for yourself. So, here’s to my grandmother, and to the kue sagon kelapa that will always remind me of her love.
Ingredients of Kue Sagon Kelapa
- Desiccated Coconut; Desiccated coconut is finely grated, dried coconut flesh. It’s a key ingredient in Kue Sagoon, giving the cookies their distinctive coconut flavor and texture. The desiccated coconut provides a chewy yet slightly crispy texture when baked, making the cookies delightful to eat.
- Glutinous Rice Flour; This flour adds a soft and chewy texture to the cookies, giving them a slight stickiness that balances well with the crunch of the desiccated coconut. It’s gluten free by the way.
- Sugar; adds sweetness to the cookies, balancing the natural flavor of the coconut. The amount can be adjusted depending on your preference for sweetness.
- Salt; balancing the sweetness and bringing out the richness of the coconut and vanilla. Vanilla Extract; adds a warm, aromatic note to the cookies, complementing the coconut and making the overall flavor more rounded and inviting. It gives the cookies a pleasant fragrance that enhances the eating experience
- Melted Margarine; adds a subtle richness to the cookies, giving them a slightly buttery flavor and contributing to a tender texture
- Water; You’ll add just enough water to achieve the right consistency—a dough that’s moist enough to hold its shape but not too wet. crisp on the outside, chewy inside, and subtly sweet throughout.
How to Make Kue Sagon Kelapa
Begin by preheating your oven to 320℉ (160℃). This will ensure that your oven reaches the right temperature when your dough is ready, helping the cookies bake evenly.
While the oven is preheating, take out a large mixing bowl. Add all of your ingredients to the bowl, except for the water. Use a spoon or your hands to mix the dry ingredients thoroughly until well combined.
Once your dry ingredients are mixed, begin adding water little by little. As you add the water, keep mixing until the dough becomes moist. Be careful not to add too much water at once—your dough should be slightly sticky but not wet or lumpy.
After your dough has reached the right consistency, take about 2 teaspoons of the dough and place it into your chosen cookie mold. Use your fingers to gently flatten the dough, then press it lightly into the mold. Avoid pressing too hard, as this can make the cookies turn out tough rather than tender.
Once all your dough is molded, arrange the filled molds evenly on a baking sheet. Ensure there’s a bit of space between each mold to allow for even baking.
Place the baking sheet in your preheated oven and set a timer for 30 minutes. During this time, your cookies will bake to a beautiful golden color.
Bake and Cool the Cookies
It’s important to keep an eye on them during the last few minutes of baking, as ovens can vary slightly in temperature. The cookies are done when they have a nice, even golden hue.
When the cookies are done baking, carefully remove the baking sheet from the oven and set it on a heat-safe surface. Allow the cookies to cool to room temperature while still in their molds.
Once cooled, gently remove the cookies from their molds. They should come out easily if the dough is the right consistency. After removing the cookies from the molds, place them in a glass jar or an airtight container to keep them fresh.
Finally, serve your kue sagon kelapa with a cup of hot tea, and enjoy this sweet, coconut treat just like my grandmother used to.
Enjoy these delicious Kue Sagon Kelapa with a hot cup of tea!
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DON’T FORGET TO TRY THESE OTHER SWEET TREATS;
TRY THE OTHER NEW MENUS;
- Potatoe au Gratin
- Nashville Hot Mozzarella Stick
- Chicken Salted Egg
- Tiramisu Brownies
- Sweet Porridge Mung Beans
Coconut Cookies (Sagon Kelapa)
Ingredients
- 3 Cup Desiccated Coconut
- 1 Cup Glutinous Rice Flour
- 100 g Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- 1 tbsp Melted Margarine
- Water
Instructions
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Preheat oven to 320℉ or 160℃.
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In a big mixing bowl, combine all ingredients except water and mix well. Add water little by little until the dough is moist, don't let the dough become too wet and lumpy.
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Add about 2 tsp dough into the mold, flatten the dough then press lightly, don't press too hard because it will make the cookie tough. Arrange the molds on a baking sheet then bake for 30 minutes or until the cookies are nice and golden.
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After done baking, remove from the oven and let it cool on room temperature. Remove the cookies from the mold then put it in a glass jar.
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Serve it with hot tea and enjoy!
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