2025 Sandyathome. All rights reserved. This original recipe, story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, without prior written permission is strictly prohibited.
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.
| 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 |
Yes. You can replace egg whites with ½ cup of sweetened condensed milk to make eggless coconut biscuits. The texture will be softer.
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.
Store the cooled biscuits in an airtight container at room temperature for up to 5 days. Avoid moisture or they may turn soft.
Yes, but use fine powdered jaggery and note that it may change the color and flavor. The biscuit will be more rustic.
Yes, they’re very similar. These are Indian-style coconut macaroons made with egg whites, but lighter and flavored with cardamom.
2025 Sandyathome. All rights reserved. This original recipe, story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, without prior written permission is strictly prohibited.
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