Coconut-Cardamom Macaroons

6 Reviews
ADD YOUR REVIEW
Photo: Marcus Nilsson; Styling: Robyn Glaser
Hands-on Time
8 Mins
Total Time
33 Mins
Yield
Serves 10 (serving size: 2 cookies)
By Ann Taylor Pittman
December 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 82
  • Fat 3.6g
  • Satfat 3.4g
  • Monofat 0.2g
  • Polyfat 0.0g
  • Protein 0.1g
  • Carbohydrate 11.7g
  • Fiber 1.3g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 77mg
  • Calcium 2mg

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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Ratings & Reviews

Mamatraci's Review

Mamatraci
December 02, 2012
Super yummy! I did add mini chocolate chips. Made on a whim with my 7 year old, who LOVED them. She has already made lunches for school tomorrow, and packed 2 little coconut surprises in each siblings lunch bag. Will definitely make this again!

Geminicat's Review

Jot
December 01, 2011
Nice and chewy but a little plain. I added a dark chocolate morsel to the top of the first batch, and a few dried cranberries to the second batch,. Both variations were good. I'm going to try some orange zest in my next batch!

JNBank's Review

snackcracker675
November 28, 2012
These were missing something. Maybe some chopped chocolate would help. Not bad however. My son loved them!

snackcracker675's Review

ChereF
December 16, 2011
Okay, I'm giving this 5 stars because I am addicted to making these, but I DID MAKE SOME CHANGES based on Geminicat's review. I make this as written, but then add the following: a small bit of rum extract, a small bit of Frangelico or Malibu rum or whatever other yummy flavored liquor is around, and then I add MORE COCONUT to compensate for the added liquids. They taste great! Not bland at all! I have eaten two batches all by myself... this is not good! I will never buy store bought macaroons again. I think next time I'm going to try almond extract.

ChereF's Review

SuzanneKoesel
December 16, 2014
Easy cookies and so yummy! I had an orange and included the zest - nice color and added flavor & fragrance. TIP: Pull pan out of oven carefully! My first batch slid off the pan as I pulled it out of the oven at a tiny angle - the parchment just zipped off and dumped all my beautiful, golden cookies on the bottom of the hot oven! Smashed and melting - no way to save them.

SuzanneKoesel's Review

Geminicat
December 23, 2012
Are easy to make and absolutely taste delicious!
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