Coconut-Cardamom Macaroons

1. 1

   Preheat oven to 325u00b0.

2. 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 325u00b0 for 23 minutes or until golden all over. Cool on pan 3 minutes; cool completely on a wire rack.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.