Thengai Biscuit recipe, How to make Coconut Biscuit

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If you grew up in South India, there’s a good chance you’ve seen these coconut biscuits stacked in tall glass jars in local tea shops and bakeries. These are the Thengai Biscuits — soft, chewy, mildly sweet, and full of coconut flavor — something between a macaroon and a biscuit, made with just egg white, sugar, coconut, and a little maida.

In college, these biscuits were a daily highlight for me. Our classes were in the new building across the road, but the canteen that sold these was in the old block. They were baked fresh every day and sold out fast. I was lucky though — my HOD always kept one aside for me because I was her favorite student. That small gesture, and the comfort of this warm, chewy biscuit in the middle of a busy day, is something I’ll never forget.

These biscuits are actually rooted in Indian tea kadai culture, and likely inspired by European coconut macaroons introduced during British times. Over the decades, local bakeries adapted the recipe using minimal ingredients — egg whites instead of whole eggs, freshly grated coconut, a touch of cardamom for flavor — and made it a go-to snack with filter coffee.

Even today, Thengai Biscuits remain a humble but nostalgic favorite — easy to make, full of flavor, and loaded with memories.

Jump to Recipe

Chewy coconut cookies with golden edges, inspired by Indian college canteen snacks

Ingredient Role & Substitutes

Ingredient	Role	Substitutes / Notes
Fresh Grated coconut	Main ingredient; gives chewiness, coconut flavor	Use desiccated for drier texture
Egg whites	Binder; gives structure and lightness	No sub in this version; use condensed milk for eggless version
Maida	Helps hold shape and adds mild crispness	Wheat flour (slightly denser); millet flour (crumbly texture)
Powdered sugar	Sweetener; blends well and keeps the biscuit smooth	Adjust to ½ cup for less sweetness
Milk	Adds softness and smoothens mixture	Can skip if coconut is very moist
Cardamom powder	Flavoring; gives a warm, Indian touch	Add cinnamon or nutmeg for variation
Salt	Balances sweetness	Don’t skip
Vanilla syrup	Adds mild aroma and balances egginess	Use vanilla essence or skip if not preferred
Tutti frutti	Adds texture, color, and nostalgic touch	Optional; replace with chopped cashew or skip

Why It Endures:

Coconut and cardamom give it unmistakably Indian flavor
No butter or oil – makes it light and economical
Naturally gluten-light with minimal maida
Egg white base keeps it soft yet chewy

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Directions tO MAKE THENGAI BISCUITS WITH STEP STEP IMAGES

Tips for Success

Always separate eggs one at a time over a small bowl first — so if a yolk breaks, it doesn’t ruin the whole batch.
Make sure no yolk mixes into the whites — even a little fat will stop the whites from foaming well if needed.
Use room temperature eggs — easier to separate and better mixing in baking.

Pro Tips

Don’t overbake – Remove when edges are golden and centers look set. They’ll firm up while cooling.
Rest the dough – Let the mixture sit for 5–10 minutes if it feels too soft. It helps shape better.
Use fresh coconut for chewiness – Desiccated gives a drier, more bakery-style result.
Keep egg yolks aside – You can use them later in puddings or savory dishes.
Whisk egg whites only until frothy – No need for peaks; just mix lightly with a fork.

Serving Suggestion

Serve these coconut biscuits warm or at room temperature with a cup of filter coffee or masala chai.
You can also pack them in paper wrappers like in old-school college canteens for a nostalgic feel.
Great for after-school snacks, tea parties, or gifting in jars.

FAQ – Thengai Biscuit

Can I make thengai biscuit without egg?

Yes. You can replace egg whites with ½ cup of sweetened condensed milk to make eggless coconut biscuits. The texture will be softer.

Why did my coconut biscuits turn dry?

If the biscuits were baked too long or used desiccated coconut without adjusting moisture, they may dry out. Try reducing bake time or adding a spoon of milk next time.

How to store homemade thengai biscuit?

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. Avoid moisture or they may turn soft.

Can I use jaggery instead of sugar in coconut biscuit?

Yes, but use fine powdered jaggery and note that it may change the color and flavor. The biscuit will be more rustic.

Are these thengai biscuits similar to coconut macaroons?

Yes, they’re very similar. These are Indian-style coconut macaroons made with egg whites, but lighter and flavored with cardamom.