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Coconut macaroons / Eggless Coconut macaroons/Eggless Coconut cookies / Tea biscuit / Coconut biscuit / Recipes with video

Written by: 7aumsuvai
Coconut cookies or macaroons is an eggless cookie prepared with grated coconut, sweetened condensed milk, and few other ingredients. Baking powder and baking soda are not used in this cookie. One of my friends tried this recipe from www.egglesscooking.com many times. I was very curious to try and taste it. It came out well and tasted so good.  




 Ingredients:
Yields around 24 cookies
  • 2 1/2 cup - Grated coconut (Fresh or frozen)
  • 1 cup - Sweetened condensed milk
  • 1/4 cup - All purpose flour       
  • 1/4 cup - Milk
  • 4 to 5 tbsp - Rava / Sooji
  • 1/4 cup – Mixed nuts ( I have used almonds and cashew nuts)
  • 1/4 tsp - Cardamom powder / Elachi

 Preparation method:    
  1. Take a mixing bowl, combine sweetened condensed milk and milk, whisk thoroughly until it is well blended.
  2. Now add the sieved all purpose flour to the milk mixture and once again mix until thoroughly blended.
  3. Stir in grated coconut and chopped nuts.  Followed by rava / semolina and cardamom powder, give a nice mix. After combining all the ingredients, the batter was nice and firm. Keep the mixture aside for 10 to 15 minutes. This step helps the rava to absorb the excess moisture from the cookie dough.
  4. Meanwhile line a cookie tray with parchment paper and preheat the oven to 350F (180C) for 10 minutes.
  5. Scoop a tbsp full of cookie dough and drop about 1 inch apart and baked until it was golden around the edges (which approximately took 15 to 20 minutes). I got 24 macaroons for the above measurement.
  6. Allow them to cool for 10 minutes on the cookie tray. Initial the macaroons would be soft and flimsy, as it cools down it will became hard as a cookie. So cooling time is very important. Then transfer to a cooling rack and cool completely. Store it in air tight container and enjoy with hot tea.

Notes:
  • I have used frozen coconut instead of fresh one. Fresh grated coconut would be great in texture and taste.
  • Always test bake macaroons before starting to bake the whole batches. My first batch was not up to the mark, because my cookie dough was a little bit running even after adding rava. Also my baked macaroons were very soft and very chewy. So I added a little more rava to make it firm and crisp.
  • My second batch was very perfect and I also let it stay in oven for few more minutes (on top of the baking time mentioned above) until my macaroons are little bit brown. I liked it that way for my tea time.
  • Cooling time is very important for macaroons. Don’t try to remove the macaroons once it is out the oven because it will be very flimsy. Again don’t put it back in the oven to harden it. Just leave the macaroons on the cookie sheet for 10 minutes and it will harden by itself.
             




                          

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