Thengai Biscuit | Coconut Macaroon | Coconut Biscuit
Three ingredient coconut macaroon recipe!
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
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.
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