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  • Unsweetned coconut - 1 +1/2 cup 120 g
  • Condensed milk - 1/2 cup 165 g
  • Cardamom powder - 1/4 teaspoon


  • Preheat the oven to 350 degrees Fahrenheit
  • Line the baking tray with parchment paper and use baking spray or gently grease with butter/ ghee
  • In a wide mixing bowl add condensed milk and mix well with a spoon or an electric mixer. Mix well for a minute till condensed milk turns like a free following sauce
  • Add coconut and cardamom powder; mix well till everything is well combined
  • If required add all-purpose flour and mix well
  • I used 1 tablespoon measuring spoon to scoop a small portion of the dough. Level the dough and remove the extra dough
  • Place it on the parchment paper and Leave 2-inch gap in-between the dough
  • Bake for 12 - 15 minutes till the cookie edges turn to brown. Cookies look soft after pulling from the over but the turns good after cooling down for sometime


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  1. Sweetened coconut / desiccated coconut can be used but Cookies with turn extremely sweet
  2. If the dough looks watery add a teaspoon of extra all-purpose flour
  3. Regular / frozen coconuts can be used but dry roast it in low flame for 3-4 minutes till the moisture evaporates and without changing color
  4. Reduce condensed milk quantity for a firm coconut macaroons or add extra coconut for macaroons
  5. Vanilla extract can be used instead of cardamom powder
  6. Biscuit looks soft after pulling out from the oven but it turns fine after few minutes 
  7. I tried making the cookies in stove top, it tasted  good but the texture didn’t come exactly like baked version . Add 1 tablespoon extra maida and mix the dough well. Place  a parchment paper on a pan and grease it with butter /ghee/butter spray. Place the cookie and cover the pan . Turn on the stove in the lowest flame . Cook for around 15 minutes till it browns around the edge
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