Roasted sago flour for about 5 minutes. Stir frequently.
Transfer it to a heatproof bowl. Chill at room temperature.
In a big bowl, mix sugar and butter with a whisk until well combined, after that add egg yolk, then mix again.
Add grated cheese and coconut milk then mix with a spatula until combined.
After the sago flour is completely cooled down, adds ½ of the sago flour and mix until just combined. Add the rest and mix again until combined.
Preheat oven to 302ºF or 150°C.
Transfer the cheese sago cookie dough into a pastry bag with medium star tip.
Place parchment paper on your baking sheet then shapes the cheese sago cookies onto the parchment paper about 1 inch / 2.5 cm for each cookie, start with a big circular motion then going smaller and smaller into the center.
Bake for 20-25 minutes until the cookies slightly brownish on the edge.