Saffron Cardamom Macaroonsadapted 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
2 large egg whites
- Preheat oven to 350.
- 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.
- 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.
- 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.