This Saturday I borrowed 2 books from the library on baking cookies. The following macaroons recipe is based on Key Lime Coconut Macaroons, from Jill Snider’s Cookies book. That recipe caught my eye because it was eggless originally, when the macaroon recipes I’ve seen so far used egg whites and I had all the ingredients at home. Since I don’t like lime/lemon flavoring in cookies/cakes, I omitted it. The original recipe called for key lime juice, so I substituted it with milk. Then only I realized that how similar it was to the south indian “thengai-coconut burfi“. So to get that taste I decided to add some cashews and cardamom powder. I also ended up using lesser amount of coconut and all purpose flour, so the final batter was watery. Then I remembered how my grandmother used to add rava (semolina) while making the burfis, so I also added a couple tablespoons of it, to make the dough firm. Inspite of all these changes, the end product tasted very good.
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