Cakes & Bread
Kue Sagon Kelapa (Toasted Coconut Sago Cookies)
Prep
20 min
Cook
25 min
Servings
20
Level
Easy
Kue Sagon Kelapa is a dry coconut cookie that's a specialty from Sulawesi and across Indonesia! Grated coconut is toasted and mixed with sago flour, then baked until golden and crispy. The texture is delicately crumbly and crunchy, with an incredible toasted coconut aroma. It's a simple yet totally addictive traditional cookie.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g grated semi-mature coconut, toasted until light golden
- 150g sago flour
- 100g fine granulated sugar
- 50g finely grated palm sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg white
- 1 tbsp melted margarine
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👩🍳 Instructions
- 1 Toast the grated coconut in a dry skillet over low-medium heat, stirring constantly, until golden brown and fragrant — about 15 minutes
- 2 Let it cool
- 3 Mix the toasted coconut with the sago flour, granulated sugar, palm sugar, salt, and vanilla extract
- 4 Add the egg white and melted margarine
- 5 Mix and knead with your hands until the dough can be pressed and shaped into a ball
- 6 Scoop 1 tbsp of dough, press it into a cookie mold or shape it into a flat round and press with a fork
- 7 Arrange the cookies on a baking sheet lined with parchment paper
- 8 Bake in the oven at 160°C (320°F) for 20-25 minutes until the sagon cookies are dry, golden, and crispy
- 9 Let cool on a wire rack — the cookies will get firmer as they cool
- 10 Store in an airtight jar
💡 Tips
• Toasting the coconut until evenly golden brown is the key to a fragrant sagon flavor without any raw coconut taste
• The sagon dough will feel crumbly and won't clump together perfectly — that's completely normal
• The cookies get crispier once fully cooled — don't taste-test them while they're still hot
📊 Nutrition Facts / serving
130
Calories (kcal)
2g
Protein
7g
Fat
18g
Carbs
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