These eggless coconut cookies are crispy, crunchy, crumbly and so addictive. If you love anything with coconut you ought to love these scrummy cookies!
Coconut is a very basic ingredient used in Goan cuisine. Since Goa is blessed with an abundance of coconut trees, it is used in recipes ranging from breakfast to snacks to curries to cakes and bakes to desserts! Being a Goan, I love anything made with coconut! These coconut cookies are not a Goan recipe, but since it has coconut, a bite of these simply transport me to the lush green fields of Goa dotted with numerous, coconut trees. A lot of beautiful memories associated with it!
Moving on to these eggless coconut cookies, these are buttery, crispy and oh so yum with all that coconut flavor! Perfect with a cup of freshly brewed coffee or tea! Beware, these cookies are so good, they will vanish in seconds! It is a very easy cookie recipe that requires very basic pantry ingredients. You can easily make this vegan by using vegan butter and vegan milk instead.
- IF YOU ARE INTERESTED IN SOME GOAN BAKES AND SWEETS THAT USE COCONUT, YOU WILL LOVE THESE AUTHENTIC GOAN RECIPES
- MORE EGGLESS COOKIE RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT COOKIES | CRISPY COCONUT COOKIES
- HOW TO MAKE EGGLESS COCONUT COOKIES?
- Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
IF YOU ARE INTERESTED IN SOME GOAN BAKES AND SWEETS THAT USE COCONUT, YOU WILL LOVE THESE AUTHENTIC GOAN RECIPES
- Bolinhos de coco (Goan coconut and semolina cookies)
- Baath cake (Goan coconut and semolina cake)
- Coconut Toffee
MORE EGGLESS COOKIE RECIPES
- Bourbon biscuits
- Karachi biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Eggless CoconutMacaroons
- Thumbprint cookies
- Linzer cookies
- Shortbread cookies
- Chocolate cashew cookies
Let’s move on to the recipe and have a look at how it’s made.
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT COOKIES | CRISPY COCONUT COOKIES
1.Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccated coconut and mix well. Set aside.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add vanilla extract and continue to beat.
4.Now switch to the lowest speed and add the flour and coconut mixture in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead.
5.Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
6.Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
7.Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
8.The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
HOW TO MAKE EGGLESS COCONUT COOKIES?
Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup (144 grams) all purpose flour (maida)
- 1/2 cup (50 grams) + 5 tbsp unsweetened desiccated coconut
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (70 grams) confectioner’s sugar
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tbsp milk
- 1/4 tsp salt
Instructions
- Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccated coconut and mix well. Set aside.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
- Add vanilla extract and continue to beat.
- Now switch to the lowest speed and add the flour and coconut mixture in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead.
- Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
- Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
- Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
- The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great weekend 🙂
Regards,
Freda
Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup (144 grams) all purpose flour (maida)
- 1/2 cup (50 grams) + 5 tbsp unsweetened desiccated coconut
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (70 grams) confectioner’s sugar
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tbsp milk
- 1/4 tsp salt
Instructions
- Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccated coconut and mix well. Set aside.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
- Add vanilla extract and continue to beat.
- Now switch to the lowest speed and add the flour and coconut mixture in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead.
- Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
- Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
- Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
- The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
These Eggless thumbprint cookies | shortbread thumbprint cookies | shortbread jelly cookies are rich, buttery, tender, crumbly and melt in the mouth. Made with just five basic ingredients, these are easily adaptable to endless variations. Bake up a batch, or two or more this Holiday season coz they will be gone sooner than you think!
The Holidays are going to be upon us pretty soon. And I’ve made a list of goodies to share with you guys, starting with this classic Holiday favorite- Thumbprint Cookies, traditionally known as rosenmunnar , which are basically, buttery Swedish cookies with jam in the middle .
If you are looking for some easy Holiday cookies | Christmas cookie recipes , you have to add these awesome homemade thumbprint cookies to your cookie platter because –
- They are really easy , I promise. You just need about 15-20 mins of prep time for the cookie dough, shaping, and filling it with jam.
- There is no chilling or rolling involved . So no worries about the dough cracking and sticking and loads of other issues.
- Plus guys, look how pretty they look especially when you fill them with an assortment of jams or jellies.
- The taste – what it all comes down to after all. These jelly-filled cookies taste amazing, imagine taking a bite of these cookies, they are crisp yet so tender they literally crumble in your mouth with a little bit of the chewy texture from the sweet jam/jelly. These are little bites of heaven!
EGGLESS THUMBPRINT COOKIES INGREDIENTS | WHAT ARE THE INGREDIENTS FOR THUMBPRINT COOKIES?
These easy thumbprint cookies require just 5 basic ingredients , not counting salt and your flavoring agents.
- Butter, salted or unsalted both work in this recipe.
- Flour
- Cornstarch, an ingredient that makes these cookies really light and gives it an amazing crisp-tender texture. You can skip the cornstarch if you don’t have it and substitute it with flour instead. But if you do have some in your pantry, I highly recommend using it in this recipe.
- Confectioners sugar or powdered/icing sugar, another ingredient which also gives a nice, light texture to these eggless thumbprint cookies.
- Jams, jellies or preserves of choice. I’ve used an assortment of mixed berry, strawberry and mango jam. It did make for a stunning and gorgeous cookie platter!
These thumbprint cookies are adapted from my Karachi Fruit Biscuits, which is basically similar to a shortbread cookie. It is one of the most tried and tested recipes on my blog, and it has been loved by all those who have tried it. It is that one cookie dough that I always have at the back of my hand. I don’t even need to look at the recipe, because I have made it so many times that I’ve literally lost track of the number of cookies I’ve dished out using that failproof cookie dough recipe.
The best part is how versatile it is, either slice-and-bake, or roll it out and make cut-outs, or roll the dough into balls, flatten and make individual cookies. It always yields such amazing treats to enjoy sans the eggs. This is the best thumbprint cookie recipe ever, without the eggs, and after trying these out I’m sure you will agree with me on this one. You could also use this dough to make reindeer cookies and many other theme related shapes for any occasion.
You could also make vegan thumbprint cookies by using vegan butter instead.
I’ve flavored these jam thumbprints | jelly thumbprint cookies with pure vanilla extract to make a vanilla thumbprint cookie recipe . You can get creative here and create your own variations. Don’t know from where to start? I’ve given a list of variations further down and how to go about it. I bet you will enjoy those flavors too:)
VARIATIONS OF THUMBPRINT COOKIES USING THIS BASIC COOKIE DOUGH
These eggless thumbprint cookies are a gorgeous and lovely treat all year round. I don’t think they should be reserved only for the Holidays, they would be apt for any occasion. Here’s a very basic thumbprint cookie recipe along with numerous variations. So pick a few, and make some of these goodies to treat your family and friends this Holiday season.
Thumbprint cookies with kisses | Hershey thumbprint cookies: Press a Hershey’s kisses candy into each indentation as soon as you remove it from the oven.
Candy thumbprint cookies: Roll the cookie dough into 1-inch balls and press a candy melt in the center of each cookie. Bake for about 15 mins until edges are golden brown.
Red and green thumbprint cookies | Holiday thumbprint cookies: Press red or green candy melts or a halved candied cherry in the center of the cookies and bake as directed below. You can also roll the cookie dough in red or green sugar or use red and green sprinkles after filling the indentations with melted chocolate, Nutella etc
Caramel thumbprint cookies: Use about 10 caramels, such as Kraft’s. Melt the caramels with 1 tbsp heavy cream in the microwave or in a pot over medium-low heat until smooth. Take it off the heat and set aside. Once the caramel is warm, fill each indentation of the baked cookies up to the brim. You may sprinkle sea salt or nuts. Let it cool completely before serving.
Raspberry almond shortbread thumbprint cookies: Use 1/2 teaspoon almond extract instead of vanilla extract and use raspberry preserves or jelly to fill the indentations. Bake as directed in the recipe below.
Walnut or pecan thumbprint cookies: Use about 1/2 to 3/4 cup of crushed walnuts or pecans for this recipe. Roll the cookie dough ball in flax egg or egg white and then coat it by rolling the ball in crushed nuts. Place them on a baking sheet, make the indentation and proceed with the recipe.
Lemon raspberry thumbprint cookies: Add about 1/2 tbsp of lemon zest along with vanilla extract to the dough. Fill the indentations with raspberry preserves or jelly. Bake as directed in the recipe below.
Nutella thumbprint cookies: Fill the indentation with Nutella after the cookies have cooled down. Transfer the Nutella into a piping bag or ziplock bag (ends snipped off) and fill the cookies. Top with shredded coconut, sprinkles etc
Raspberry thumbprint cookies: Use raspberry jam/jelly to fill the indentation.
Blueberry thumbprint cookies: Use blueberry jam/jelly to fill the indentation.
Apricot thumbprint cookies: Use apricot preserves/jelly to fill the indentation.
Cinnamon thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of ground cinnamon.
Cardamom thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of green cardamom powder.
Thumbprint cookies with icing: For the icing, take 1/2 cup of powdered sugar and 1-2 teaspoons of milk, some lemon zest. Adjust the consistency of the icing with more milk if required. Combine everything and drizzle over the cookies once they cool down.
Chocolate thumbprint cookies: Use this recipe of chocolate cookies, and make thumbprint cookies instead.
HOW TO STORE THUMBPRINT COOKIES?
CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?
YOU MAY ALSO LIKE THESE EASY EGGLESS COOKIE RECIPES
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES
HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?
Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar
HOW TO STORE THUMBPRINT COOKIES?
Once you fill the thumbprints they are good for around 2 days at room temperature, as the moisture in the jams tends to soften them. If you plan on making these thumbprint cookies in advance, bake them without adding the jam. Store the baked thumbprints in an airtight container and fill in the jam only before serving. This way they will keep for longer.
CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?
Yes, you can definitely freeze the cookies. Simply follow these steps-
- Place all the thumbprints in a good airtight container such as Tupperware.
- Place parchment paper or wax paper between each layer of cookies so that they don’t stick together.
- Make sure the container is sealed tightly as you don’t want other odors passing on to the cookies.
- Place the container in a foil and then into a plastic bag to avoid as much air from getting into the container.
- If you have the time and patience you may also wrap each cookie individually in waxed paper and place them all in a container or zip lock bag.
- Thaw it overnight in the refrigerator or at room temperature for about 30 mins before serving. You can freeze them with or without the jam.
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Linzer cookies
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES
1.Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
3.Add vanilla extract and mix well.
4.Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
6.Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
7.Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
8.Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.
NOTE
- The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
- If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
- If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.
HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?
Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 1/2 cup unsalted butter softened (leave the butter on the counter top, until soft)
- 1/2 cup Confectioner’s sugar/powdered sugar, you may even reduce it to 1/3 cup if you prefer less sweeter cookies
- 1/2 tsp vanilla extract
- 1/4 tsp salt, skip if using salted butter
- 1/4 to 1/3 cup jam/jelly/preserves, of choice
Instructions
- Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
- Add vanilla extract and mix well.
- Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
- Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
- Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
- Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.
Notes
- The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
- If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
- If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.
I hope you guys enjoyed this easy thumbprint cookie recipe. I would love to hear from you if you try them out.
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Recheado mackerels are a Goan seafood delight! Crispy pan-fried mackerel fish stuffed with the quintessential Goan spice paste is much loved by every Goan. Bangdo is the Konkani word for mackerel fish.
Recheado Masala is spicy, sour and slightly sweet. It is mostly used as a stuffing for fishes like mackerels, pomfret or even squids!
It is a pretty versatile Goan condiment, it can also be used as a marinade like these grilled chicken drumsticks or as a spice paste to flavor up things like this Goan style calamari (squids) or these stuffed squids . Personally, I love the use of recheado masala for stuffing mackerels. The zingy flavors of the spice paste and the delicious, savory taste of the mackerel are just perfect together.
Recheado stuffed mackerels like rava fried mussels are a ubiquitous dish found in menus of every Goan beach shack and restaurant. These dishes are perfect with some chilled beverage to wash it all down! So next time you visit Goa do not forget to try these delicious delicacies or make some at home. It ain’t that difficult either:)
I’m in India currently, folks! I stayed with my parents for a couple of days, and I intended photographing all the delicious Goan seafood prepared by my Mom for the blog. I got a little lazy and just enjoyed my Mom’s delicious food after months. It’s always comforting and blissful to have food prepared by Mom, isn’t it?
- STEP BY STEP INSTRUCTIONS TO MAKE RECHEADO MACKERELS | GOAN STUFFED MACKERELS | RECHEADO BANGDO
- HOW TO MAKE RECHEADO MACKERELS | FISH RECHEADO?
- Recheado Mackerels | Goan Style Stuffed Mackerels | Fish Recheado
STEP BY STEP INSTRUCTIONS TO MAKE RECHEADO MACKERELS | GOAN STUFFED MACKERELS | RECHEADO BANGDO
1.Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.
2.Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
3.Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
HOW TO COOK MACKEREL?
1.You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
2.Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
NOTES
1.Use a good non-stick skillet to fry the fish.
2.Make sure the oil is hot, or else the fish tends to stick. Once you place the fish in the skillet, do not move it until that side is cooked. Avoid flipping multiple times.
HOW TO MAKE RECHEADO MACKERELS | FISH RECHEADO?
Recheado Mackerels | Goan Style Stuffed Mackerels | Fish Recheado
Ingredients1x2x3x
Measuring cup used, 1cup = 250 ml, 1 tsp = 5 ml
- 3 fresh mackerels
- recheado masala, as required
- Salt, as required
- 3-4 tbsp oil
Instructions
- Cut the head and tail of the fish, remove the scales. You may retain the head if you wish to. Clean the portion near the head, wash it properly, drain and add salt. Set aside for 15 minutes.
- Make slits on both sides of the fish to create a pouch as shown in the picture. You may remove the central bone or leave it as such. If the fish is small, you may slit only one side. Alternatively, get this done from the fishmonger.
- Stuff the pouch on both sides with recheado masala paste, as required. I used about 1 tablespoon for each fish.
- You can coat the fish with semolina or rice flour for a crispy exterior. I haven’t used anything for coating. Heat oil in a skillet. Once the oil is hot enough, place the stuffed mackerel in the skillet and reduce the heat to medium.
- Cook for about 2-3 minutes or until golden brown and crisp, then flip and cook the other side for another 2 minutes. Serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week 🙂
Regards,
Freda
