Coconut-Cardamom Macaroons

By Reen

serving size: 2 cookies
Calories: 82
Fat: 3.6g
Saturated fat: 3.4g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.0g
Protein: 0.1g
Carbohydrate: 11.7g
Fiber: 1.3g
Cholesterol: 0.0mg
Iron: 0.2mg
Sodium: 77mg
Calcium: 2mg

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

Details

Preparation time 8mins
Cooking time 33mins
Adapted from myrecipes.com

Preparation

Step 1

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