Klepon Cookie
Stuffed dough
70gr of brown sugar finely sliced
30gr of water
Cook over medium heat until all the sugar melts and boils
Insert
100gr of dried coconut
Stir well until all the coconut is coated with brown sugar
While it's still hot/warm, score it with a measuring spoon measuring 1/2 tsp. Press until it's solid, if it's not solid it will be difficult to shape and it will fall apart when rounded with leather.
Do it until it's finished quickly, because when it's cold the coconut is hard to shape/harden.

200gr butter or margarine or mix
70gr powdered sugar
Mixer 1 minute, enter
1 tablespoon pandan flavor (I use maglam, the smell is soft, not overpowering, like the original pandan smell and the color is beautiful)
2 yolks
Mixer 1/2 minute, enter
20 gr cornstarch
20 gr of powdered milk
320gr low protein flour
Mix well with your hands until it becomes a lump that doesn't stick to the bowl and doesn't stick to your fingers

Take 1 tsp of skin mixture
Knead briefly, flatten and fill with printed coconut, do it like making nastar.
Once perfectly round, roll over the dry coconut, cover the entire surface of the cookies with coconut, arrange on a tray

Bake in preheated oven at 120C temperature thermometer (I use Signora De Braun oven, top fire 100C bottom fire 150C with fan)
Bake for 40-50 minutes
Low temperature oven 120C for 40 minutes

Notes:
The coconut must be compacted properly and well so that the coconut does not scatter when these cookies are formed and the cookies are perfectly round when baked
Bake at a low temperature so the cookies don't crack
The color of the cookies will be lighter when cooked
Make sure the dry coconut used is the best, don't smell musty
If you want to use fresh coconut, first roast the grated coconut until it is completely dry

The results of the cookies are melted, soft not crunchy.
If you want crispy results, bake longer, until the coconut turns brown in color
1 recipe makes 2 750 ml jars

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