Easy and tasty three-ingredient Tea Kadai Thengai Biscuit | Coconut Macaroon | Coconut Biscuit with step-by-step pictures and a video recipe. This bakery-style coconut biscuit is simple to make. Watch the video for the full process. If you enjoy it, please subscribe to the creator’s channel.
Tea Kadai Thengai Biscuit | Coconut Macaroon | Coconut Biscuit with clear step-by-step photos and a video. These coconut biscuits are addictive and can be ready in about 20 minutes. They make a lovely treat for tea time, holiday cookie trays, gatherings, or kids’ lunch boxes.
As a child, thengai biscuit from the local bakery was one of my favorites. Whenever I visited the Iyengar bakery, I would pick up veg puffs, thengai biscuits, butter biscuits, and masala toast. On a road trip, I once bought these from a tea shop where they were stacked in a big glass jar and wrapped in newspaper — the shopkeeper said they were perfect with hot tea. After moving to the US, I discovered similar treats are commonly called coconut macaroons.
Thengai biscuit uses just a few main ingredients. It’s an easy cookie that usually includes condensed milk and coconut, with cardamom for flavor. There’s no complex preparation: the cookies are soft inside, slightly chewy, and full of nutty coconut flavor.
What kind of coconut to use?
For this recipe I used unsweetened dry coconut flakes. The flakes I had were long, so I gently crushed them by hand before using. You can use sweetened coconut or desiccated coconut for a finer texture, but they will make the cookies much sweeter. If you use fresh or frozen coconut, dry-roast it on low heat for 3–4 minutes to remove excess moisture, taking care not to brown it.
I tested the recipe with both dry and lightly roasted coconut; both versions tasted good. Store-bought dry coconut works well and did not reduce the flavor.
Other cookie recipes
See the cookie collection for more ideas.
All-purpose flour is optional for these thengai biscuits. I’ve made them without flour using only coconut and condensed milk, but some coconut varieties may need a little flour to bind. The dough for coconut macaroons is usually slightly sticky; add a small amount of flour only if necessary. For an eggless version, condensed milk works wonderfully as a binder and sweetener.
Thengai biscuit vs coconut macaroons
The same basic ingredients can make either thengai biscuits or firmer coconut macaroons. For firmer macaroons, reduce the condensed milk slightly (or increase the coconut by about 25–33%). The dough for macaroons should hold its shape when scooped; thengai biscuit dough may be looser and spread a little while baking.
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Ingredients
- Unsweetened coconut – 1 + 1/2 cup 120 g
- Condensed milk – 1/2 cup 165 g
- Cardamom powder – 1/4 tsp
Instructions
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Preheat the oven to 350°F (175°C).
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Line a baking tray with parchment paper and lightly grease it with butter or ghee, or use baking spray.
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In a wide mixing bowl, stir the condensed milk until it loosens and becomes pourable.
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Add the coconut and cardamom powder, mixing until everything is well combined.
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If the mixture is too wet, add a little all-purpose flour (about 1 tsp at a time) until the dough holds better.
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Use a 1 tbsp scoop to portion the dough, level off the top, and place each mound on the prepared tray, leaving about 2 inches between each cookie.
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Bake for 12–15 minutes, until the edges turn light brown. Cookies may seem soft when removed but firm up as they cool.
Video
Notes
- Using sweetened or desiccated coconut will make the cookies much sweeter.
- If the dough seems too watery, add 1 teaspoon of all-purpose flour at a time until it firms up.
- For fresh or frozen coconut, dry-roast on low heat for 3–4 minutes to remove moisture without browning.
- To make firmer macaroons, reduce the condensed milk slightly or add more coconut.
- You can substitute vanilla extract for cardamom powder if preferred.
- Cookies look soft when first removed from the oven but firm up after a few minutes of cooling.
- If baking on the stovetop, add 1 tbsp extra flour, place parchment on a pan, grease lightly, place the cookies, cover, and cook on the lowest flame for about 15 minutes until edges brown.
Ingredients:
Unsweetened coconut – 1 + 1/2 cup (120 g)
Condensed milk – 1/2 cup (165 g)
Cardamom powder – 1/4 tsp
How to make thengai biscuit (step by step)
- Preheat the oven to 350°F (175°C).
- Line a baking tray with parchment paper and lightly grease with butter or ghee, or use baking spray.
- In a wide bowl, stir the condensed milk until it becomes loose and pourable.
- Add the coconut and cardamom, and mix until evenly combined.
- If needed, add a small amount of all-purpose flour and mix until the dough is easier to handle.
- Scoop the dough with a 1 tbsp measure, level the top, and place on the tray with 2-inch gaps.
- Bake for 12–15 minutes until the edges are lightly browned. Allow cookies to cool slightly before serving.