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Photo of Thengai biscuit (coconut macaroons) by Praseetha Sambhu at BetterButter
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Thengai biscuit (coconut macaroons)

Jul-17-2018
Praseetha Sambhu
120 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thengai biscuit (coconut macaroons) RECIPE

This is a famous tea shop biscuit in South India. This uses coconut and egg whites as the main ingredient and is very easy to make.

Recipe Tags

  • Non-veg
  • Easy
  • Dessert

Ingredients Serving: 4

  1. Egg whites of 4 eggs
  2. Sugar 1 cup (200 g)
  3. Salt 1/4 tsp
  4. Cake flour 1/2 cup (60 g)
  5. Shredded coconut 300 g (3 cups)
  6. Vanilla extract 1 tsp

Instructions

  1. Preheat oven at 160 degree Celsius for 10 minutes.
  2. Take the egg white, sugar, and salt in a bowl.
  3. Using double boiler method, whisk and cream the egg white mixture until it is creamy and white and warm to the touch.
  4. Remove from stove and add vanilla essence and mix well.
  5. Now add the cake flour and mix well.
  6. Lastly add the shredded coconut and mix until well incorporated.
  7. Keep this mixture in the refrigerator for 2 hours until the batter is firm.
  8. Spoon the mixture on to a parchment paper and bake at 160 degree Celsius for 10 to 15 minutes or until the edges brown.
  9. Finally cool in a cooling rack and enjoy with tea or as it is.

Reviews (1)  

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Hema Mallik
Jul-18-2018
Hema Mallik   Jul-18-2018

Woww..Yummyyy...

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