Lake Isle Press

Cardamom Coconut Macaroons

As a child in Guyana, I often made these for dessert, simply calling them coconut sugar cakes.

Ingredients

• 2 1/2 cups unsweetened grated coconut
• 1/4 cup canned sweetened condensed milk
• 2 teaspoons ground cardamom
• 2 large pinches salt
• 2 large egg whites

Directions

Makes about 30 macaroons

1. Position a rack in the center of the oven and preheat oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, combine the coconut, condensed milk, cardamom, and one pinch of salt; mix well with a wooden spoon so that all the coconut is evenly coated with milk. Set aside.

3. In a small bowl, beat egg whites with the other large pinch of salt until stiff peaks form. Fold into the coconut mixture until just combined.

4. For each macaroon, drop about 1 tablespoon of dough onto prepared cookie sheet leaving 1 inch between them.  Wet you hands with water and shape dough into rough mounds. Bake macaroons until edges are lightly browned, about 8 to 10 minutes. Let cool for 5 minutes on cookie sheet, then transfer to wire racks and let cool completely.

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