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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Thengai Biscuit recipe, How to make Coconut Biscuit

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, DessertCuisine: South Indian, Indian BakeryDifficulty: Easy

Yields

pieces

Prep time

minutes

Baking time

12- 15

minutes

Soft and chewy South Indian-style coconut biscuits made with egg whites, cardamom, and freshly grated coconut — a nostalgic tea-time treat from local bakeries and college canteens.

Ingredients to make Thengai Biscuit

1¼ cup, 1¼ Fresh Grated coconut – 1¼ cup
2 nos. 2 Egg whites (room temperature)
3 tablespoon, 3 Maida (all-purpose flour)
½ to ⅔ cup, ½ to ⅔ Powdered sugar
1 tablespoon, 1 Milk
¼ teaspoon, ¼ Cardamom powder
Salt – a pinch
¼ teaspoon, ¼ Vanilla syrup
1 tablespoon, 1 Tutti frutti – 1 tbsp (optional)
½ teaspoon, ½ Oil (for brushing the parchment paper)

Directions to make Thengai Biscuit

Preheat Oven
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or lightly grease it with oil.
Roast Fresh Grated Coconut
Add grated coconut to a dry pan.
Roast on low flame for 2 minutes, stirring continuously.
Stop once it smells toasty and looks dry (don’t brown it).
Cool completely before using in the biscuit mix.
Separate Egg Whites
Crack the egg gently.
Open it over a bowl.
Pass the yolk back and forth between the shell halves.
Let the white fall into the bowl.
Keep the yolk aside.
Whisk Egg Whites
In a clean mixing bowl, add 2 egg whites and a pinch of salt. Whisk using a hand whisk or fork until it becomes light and frothy. No need to beat till stiff peaks — just frothy is enough.
Mix in Wet Ingredients
Add the ⅔ cup powdered sugar, 1 tbsp milk, ¼ tsp vanilla syrup, and ¼ tsp cardamom powder to the egg white. Mix until combined.
Add Dry Ingredients
Add the 3 tbsp maida and 1¼ cup grated coconut, and 1 tbsp tutti frutti. Mix everything using a spatula or spoon until you get a sticky, scoopable dough.
Rest the Mixture (Optional)
If the dough feels too soft or sticky, let it rest for 5–10 minutes at room temperature. This helps it hold shape better.
Shape the Biscuits
Scoop small portions (about 1½ tbsp each), shape them into balls, and lightly flatten them on the tray. Leave space between each biscuit as they expand slightly while baking. Garnish it with 1 tbsp tutti frutti.
Bake
Bake in the preheated oven for 12–15 minutes, or until the edges turn light golden. The center will remain soft but will firm up as it cools. Do not overbake.
Cool Completely
Let the biscuits cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Store
Once cooled, store in an airtight container at room temperature. Stays fresh for 4–5 days.

Notes

1 cup = 250ml
Egg white texture: Just whisk until frothy, not stiff. This gives lightness without drying the biscuit.
Coconut type matters: Use fresh coconut for a softer bite, desiccated coconut for a slightly drier, crispier finish.
Dough too loose? Chill it for 10 minutes or add 1 tsp maida.
Don’t overbake: They should be golden at the edges and slightly soft in the center — they firm up while cooling.
Add-ins: Tutti frutti is optional but adds a nostalgic touch. You can also use chopped cashews or raisins.
Storage: Once cooled, store in an airtight container. Stays fresh for 4–5 days at room temperature.

Directions tO MAKE THENGAI BISCUITS WITH STEP STEP IMAGES

Preheat oven to 170°C (340°F).
Roast Fresh Grated Coconut:
Add grated coconut to a dry pan.
Roast on low flame for 2 minutes, stirring continuously.
Stop once it smells toasty and looks dry (don’t brown it).
Cool completely before using in the biscuit mix.
Separate Egg Whites:
Crack the egg gently.
Open it over a bowl.
Pass the yolk back and forth between the shell halves.
Let the white fall into the bowl.
Keep the yolk aside.
In a bowl, whisk egg whites with a pinch of salt until frothy (no need to beat stiff).
Add powdered sugar, milk, vanilla syrup, and cardamom powder. Mix well.
Fold in maida and grated coconut. Let the mixture rest for 5–10 minutes so it firms up slightly.
Scoop small portions using a spoon, shape into balls or rounds, and flatten lightly. Leave space between each biscuit as they expand slightly while baking. Garnish it with tutti frutti.
Bake for 12–15 minutes or until the edges turn golden brown.
Cool completely before storing in an airtight container.

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.