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Coconut-Cardamom Macaroons

Photo: Marcus Nilsson; Styling: Robyn Glaser

Hands-on time 8 mins
Total time 33 mins
Yield Serves 10 (serving size: 2 cookies)
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.

Ingredients

  • 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

Nutrition Information

  • calories 82
  • fat 3.6 g
  • satfat 3.4 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 11.7 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 77 mg
  • calcium 2 mg

How to Make It

  1. Preheat oven to 325°.

  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.

Cook'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.