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Saturday, December 15, 2012

#12DaysofCookies: Saffron Cardamom Macaroons

Our second annual Cookie Swap for a Cause is tomorrow! Woot! For those who love exotic spices like saffron and cardamom, Shannon Grande at Tri to Cook, shares this recipe for spiced macaroons. Yum!

Saffron Cardamom Macaroons

adapted from Serious Eats
Yield: ~ 3 dozen

3c unsweetened coconut
1 can fat free sweetened condensed milk
1 1/2t ground cardamom
scant 1t saffron threads
1/4t salt
2 large egg whites


  1. Preheat oven to 350. 
  2. In a large bowl, combine coconut, sweetened condensed milk, salt and spices, rubbing the saffron threads between your fingers as you add it to the bowl. 
  3. Add room temperature egg whites and a pinch of cream of tarter to a bowl (or stand mixer) and whip to soft peaks.  Gently fold egg whites into coconut mixture.
  4. Using a spoon or tablespoon-sized cookie scoop, form balls and place 1" apart on a parchment-lined cookie sheet.  Bake for 14-16 minutes, until slightly brown on the edges.  Remove from the oven and allow to cool completely.

Recipe adapted by Shannon Grande. Originally published on and used courtesy of Tri to Cook

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