Eggless cocunut macaroons / thengai biscuits

4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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.


Eggless Cocunut Macaroons / Thengai Biscuits, photo 1Eggless Cocunut Macaroons / Thengai Biscuits, photo 2

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