Coconut Thumbprint Recipe 500 Grams, Favorite Dry Cookies

This particular cookie has choco chip topping and grated coconut. The ingredients used include butter, margarine, powdered sugar, eggs, and milk powder.

Making it is quite easy, especially since this cookie doesn’t need to be molded using special molds. Additionally, bake it in the oven for 20 minutes at a stable temperature of 160 degrees Celsius.

Taken from the book “Buku Seri Wirausaha Kuliner Edisi Lebaran – 92 Resep Sajian Lebaran” (2015) by Team Dapur Lezat published by Mediantara Infopersada, follow the instructions for making thumbprint cookies for 500 grams.

Coconut Chocolate Thumbprint Cookie Recipe


100 grams butter

125 grams margarine

60 grams powdered sugar

2 egg yolks

100 grams dried grated coconut

250 grams low-protein flour

30 grams cornstarch

30 grams milk powder

1/2 tsp vanilla powder

1/4 tsp salt

Topping Ingredients:

50 grams chocolate chips

50 grams dried grated coconut

Instructions for making coconut chocolate thumbprint cookies:

Prepare a clean bowl, add margarine, butter, and powdered sugar until smooth. Add egg yolks, beat again until evenly mixed. Add dried grated coconut and mix well. Add flour, cornstarch, milk powder, vanilla powder, and salt. Stir until everything is evenly mixed. Take a teaspoon of cookie dough, shape it into a ball and flatten it. Roll the cookie in dried grated coconut. Place a chocolate chip in the center. Bake in the oven at a temperature of about 160 degrees Celsius for 20 minutes or until cooked. Remove from the oven and let it cool, then store in an airtight jar.


You don’t have to bother with manual recipes, you can use PONDAN Nastar/Kaastengel products as the ingredients and just add grated coconut and chocolate topping or according to your preference.

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