Thengai Biscuit Print Recipe Thengai Biscuit | Coconut Macaroon | Coconut Biscuit Three ingredient coconut macaroon recipe! Course Desserts Cuisine Baked Goodies Keyword Cookies Servings Ingredients1 cup Fresh Coconut Grated2 tbsp All Purpose Flour1/2 cup Powdered Sugar1/2 tsp Cardamom Powder1 Egg White Course Desserts Cuisine Baked Goodies Keyword Cookies Servings Ingredients1 cup Fresh Coconut Grated2 tbsp All Purpose Flour1/2 cup Powdered Sugar1/2 tsp Cardamom Powder1 Egg White Instructions Dry roast the fresh grated coconut for 4-5 mins on low flame until it is dry. Make sure not to change the color of the coconut. In a mixing bowl, add egg white from one egg. Whisk it until it is frothy for 2-3 mins on low speed. Add powdered sugar in batches and whisk it on low speed for another couple of minutes. Add cardamom powder and mix it in. Now add roasted fresh coconut. Fold it in gently. Add All Purpose Flour and fold it in as well. Preheat the oven at 180°C and meanwhile set the cookie mix in fridge to firm up for 20 mins at the least. Line a baking sheet with parchment paper. Place a tbsp cookie dough each minimum 2 inches apart on the sheet. Bake them at 180°C for 15-18 mins until the bottom turns golden brown. Toast them for couple of minutes to get color on top. Remove them from the oven and let them cool on a wire rack. Store them in an airtight container and consume within a week.RelatedPost navigation Homemade Dark ChocolateStuffed Aloo Kulcha Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.