Eggless cocunut macaroons / thengai biscuits

Name: Eggless cocunut macaroons / thengai biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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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Other

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.