I started with a recipe for nankatai, tweaked it here and there and came out with my version of coconut macroons. Sounds strange right ? read on and see how a nankatai got turned into a macaroon.
Diwali coconut macaroons ( recipe)
2 cups all purpose flour
1 cup dessicated coconut
1 cup fine semolina
1/2 cup chopped almonds
1/4 cup raisins
1 1/4 cup sugar
1 1/4 cup unsalted butter
1/2 tsp baking powder
a pinch of salt
1/2 tsp cardamon powder
( I think you have already noticed the tweak ...almond, raisin, dessicated coconut etc..wait there is one more twist)
1. Pre-heat the oven at 180 degree.
2. Mix all the above ingredients to form a dough.
3. Make small lime sized balls and slightly flatten them.
4. Time for the twist- leave the baking tray alone, grab the muffin tray or (even better) a mini cup cake tray, place the flattened dough balls and bake for 12- 15 minutes. I did not grease the tray as mine is non-stick.
5. Let the macaroons cool completely before de-moulding them (a fancy way of saying- remove them fron the muffin tray).
6. Store them in an air-tight container.
The macaroons will be perfectly shaped, at-least their bottoms........hehe..........enjoy !!