Hands-on Time
8 Mins
Total Time
33 Mins
Yield
Serves 10 (serving size: 2 cookies)
Photo: Marcus Nilsson; Styling: Robyn Glaser

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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.

Chef's Notes

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.

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