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.

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.
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