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)

Recipe from

Recipe Time

Hands-on: 8 Minutes
Total: 33 Minutes

Nutritional 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

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. 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.

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.

Ann Taylor Pittman,

December 2011