Go Back
Print
Recipe Image
Smaller
Normal
Larger
Thengai Biscuit | Coconut Macaroon | Coconut Biscuit
Ramya
Three ingredient coconut macaroon recipe!
5
from 1 vote
Print Recipe
Pin Recipe
Course
Desserts
Cuisine
Baked Goodies
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
▢
1
cup
Fresh Coconut Grated
▢
2
tablespoon
All Purpose Flour
▢
½
cup
Powdered Sugar
▢
½
teaspoon
Cardamom Powder
▢
1
Egg White
COOK MODE
Prevent your screen from going dark
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 tablespoon 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.
Keyword
Cookies
Instagram
Mention
@cookingfromheart
or tag
#cookingfromheart
if you have tried this recipe!
YouTube
Do you enjoy short recipe videos?
Subscribe
to our YouTube channel to watch new videos!