December 4, 2011

Coconut-Cardamom Macaroons

Holiday baking is on!

We had a holiday party over the weekend and I made quiet a few things for the party.  Coconut-Cardamom Macaroons is the first of several recipes that I will be sharing.  I wish I could share all the the things I made for the party but a few of them disappeared before the end of the night, which is a good thing until you need a picture to go with a recipe for a blog.  =)  These macaroons disappeared also but I was able to snap a picture of them before the party.  I chose to make these for two reasons.  One, they could be made ahead (I love make ahead stuff), and two, they were very easy to make.  Just a few ingredients into a bowl and then bake.  Awesome!

Like I said, they were a huge hit!  I love when my baked goods are a hit.  =)  I was able to eat one of the macaroons right after I baked them.  They were tasty!

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 325 degrees.

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 degrees for 23 minutes or until golden all over.  Cool on pan 3 minutes; cool completely on a wire rack.

Yield - 20 macaroons

The macaroons can be stored in an airtight container at room temperature for up to a week.

Hat Tip - Cooking Light December 2011, page 108

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