Coconut-Cardamom Macaroons

Photo: Marcus Nilsson; Styling: Robyn Glaser

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.

Yield: Serves 10 (serving size: 2 cookies)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 8 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 3.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 11.7g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 77mg
  • Calcium: 2mg

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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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.
Note:

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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Coconut-Cardamom Macaroons Recipe at a Glance

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