Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Credit: Marcus Nilsson; Styling: Robyn Glaser

Recipe Summary

hands-on:
8 mins
total:
33 mins
Yield:
Serves 10 (serving size: 2 cookies)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • 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.

Nutrition Facts

82 calories; fat 3.6g; saturated fat 3.4g; mono fat 0.2g; protein 0.1g; carbohydrates 11.7g; fiber 1.3g; iron 0.2mg; sodium 77mg; calcium 2mg.
Advertisement