Coconut and Caramel Kue Bangkit with Coconut Cookies

Method

1. Before cooking, stir in 1/2 tsp caramel sauce and 1/2 tsp grated coconut into the base mixture.
2. In a large bowl, combine all dry ingredients: glutinous rice flour, coconut flour, palm sugar, grated coconut, baking powder, and salt.
3. Add water and oil to the dry ingredients, mixing until a smooth dough forms.
4. Knead the dough for 2-3 minutes until it becomes elastic and smooth.
5. Shape the dough into small, uniform balls and place them on a baking sheet lined with parchment paper.
6. Bake in a preheated oven at 170°C (340°F) for 15 minutes or until golden brown.
7. Allow the cookies to cool completely on a wire rack before serving.