Coconut Thengai Biscuits: Sri Lankan Macaroon Recipe and Tips

Easy and tasty three-ingredient Tea Kadai Thengai Biscuit | Coconut Macaroon | Coconut Biscuit with step-by-step photos and a video. This bakery-style coconut biscuit is simple to make. Watch the Thengai biscuit video for a visual guide.

Tea Kadai Thengai Biscuit | Coconut Macaroon | Coconut Biscuit — a quick, addictive coconut cookie that can be prepared in about 20 minutes. These make great Christmas cookies, party snacks, or additions to a kids’ lunch box.

As a child, thengai biscuit from the local bakery was one of my favorites. I remember buying them alongside veg puffs, butter biscuits, and masala toast. During a road trip I watched a tea shop seller wrap these cookies in newspaper and learned they’re a perfect bite with hot tea. In the US, similar treats are known as coconut macaroons.

Thengai biscuit is made with just a few ingredients: unsweetened coconut flakes, condensed milk, and a pinch of cardamom. This eggless cookie is soft inside, slightly chewy, and full of nutty coconut flavor.

Which coconut to use for Thengai biscuit?

For this recipe I used unsweetened dry coconut flakes. If your flakes are long, lightly break them with your hands before using. Sweetened or desiccated coconut will give a finer texture but will make the cookies much sweeter. You can use fresh or frozen coconut too — simply dry roast it on low heat for 3–4 minutes to remove moisture without browning.

I’ve tested the recipe with both raw dry coconut and lightly roasted coconut — both turn out well. Store-bought dry coconut works without compromising flavor.

Notes on variations and texture

All-purpose flour is optional. I often make these cookies without any flour, but depending on the coconut’s moisture and texture you may need a little. The dough for coconut macaroons is slightly gooey compared to other cookie doughs. If it’s too sticky, add a teaspoon or so of flour; otherwise you can skip it.

Condensed milk acts as a great binder for this egg-free version and adds richness and sweetness.

Thengai biscuit vs Coconut macaroons

Both treats use the same basic ingredients. For a firmer coconut macaroon, reduce the condensed milk slightly or increase the coconut by 1/4 to 1/3 cup. The key difference is texture: coconut macaroons should hold their shape after scooping, while thengai biscuit dough can be a bit looser.

Ingredients

Unsweetened coconut – 1 + 1/2 cup 120 g
Condensed milk – 1/2 cup 165 g
Cardamom powder – 1/4 tsp

Instructions

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 mixing bowl, add the condensed milk and whisk briefly until it flows freely.
Add the coconut flakes and cardamom powder. Mix until fully combined.
If the mixture is too wet, add a teaspoon or two of all-purpose flour and mix well.
Scoop small portions using a 1 tablespoon measure, level off excess, and place them on the prepared tray, leaving about 2 inches between each cookie.
Bake for 12–15 minutes, until the edges turn light brown. Cookies will look soft when removed but will set as they cool.

Video

Notes

Sweetened or desiccated coconut will make the cookies much sweeter; reduce condensed milk if using these.
If the dough looks watery, add an extra teaspoon of all-purpose flour.
For fresh or frozen coconut, dry roast on low heat for 3–4 minutes until moisture evaporates, without browning.
For firmer macaroons, reduce condensed milk slightly or add more coconut.
Vanilla extract can be used instead of cardamom powder for a different flavor profile.
Cookies will be soft when removed from the oven but will firm up after a few minutes of cooling.
If baking on a stovetop, add 1 tbsp extra flour, place parchment on a pan, and cook covered on the lowest flame for about 15 minutes until edges brown.

How to make thengai biscuit — step by step