Cardamom adds an exotic sweet flavor to Coconut-Cardamom Macaroons. Coconut gives these drops cookies their chewy, dense texture. The combination adds an elegant addition to your dessert table.
2 large egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1 1/2 cups flaked sweetened coconut
How to Make It
Preheat oven to 325°.
Place egg whites in a medium bowl; lightly beat with a whisk. Add sugar, vanilla, salt, and cardamom; stir well with a whisk until foamy. Add coconut; toss well to combine. Loosely pack coconut mixture into a 1-tablespoon measuring spoon. Turn out onto a baking sheet lined with parchment paper. Spoon remaining coconut mixture by tablespoonfuls onto prepared pan to form 20 mounds. Bake at 325° for 23 minutes or until golden all over. Cool on pan 3 minutes; cool completely on a wire rack.
Make-ahead tip: Bake cookies, and cool completely on a wire rack; store in an airtight container at room temperature for up to a week.