Eggless cocunut macaroons / thengai biscuits

Ingredients

• Sweetened condensed milk - 1 cup
• Milk - 1/4 cup
• All purpose flour / Maida - 1/2cup
• Sweetened shredded coconut flakes
• ( available in Grocery - baking section of departmental stores)  - 2.5 cups
• Semolina / Rava - 3 tablespoons
• Broken Cashews - 1/4 cup
• Cardamon Powder - 1 teaspoon
• Cooking soda - A pinch
• Salt - A pinch

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Preparation

• Preheat the oven at 400F and line the tray with parchment paper.
• In large bowl, Mix Condensed milk and milk together with wooden spoon, Whisk it until they blend.
• Then add Semolina, Flour, Cooking soda, Cardamon powder and salt to this milk mixture and blend it thoroughly.
• Make sure there is no lump in it. Add shredded coconut to this mixture and blend it until batter was nice and firm as shown in the picture.
  
• Drop tablespoonful of batter on the lined tray with equal distance and bake it for 12~15 minutes or until the edges become golden brown color.
• Once done allow the macaroons to cool on the tray for 10 minutes and transfer to a rack and cool completely.
• Store in air tight container for more than 15 days on room temperature.

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