Coconut-Cardamom Macaroons
- 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
- Preheat oven to 325u0b0.
- 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 325u0b0 for 23 minutes or until golden all over. Cool on pan 3 minutes; cool completely on a wire rack.
- 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.
egg whites, sugar, vanilla, salt, ground cardamom, coconut
Taken from www.myrecipes.com/recipe/coconut-cardamom-macaroons (may not work)