coconut-cardamom macaroons

image megan.christine 

i am a horrible baker, i embraced this many years ago.  after my sugar cookies turned into sweet rolls and friends urged me to not even give them to the homeless outside my downtown condo, i knew i should probably just give up.  but, i am a stubborn and a rather determined person.... so i have decided i will learn how to bake, and do it well.
with the arrival of the holiday season, i figure why not start now.  i found a recipe in cooking light (december 2011) for coconut-cardamom macaroons (not to be confused with the french macaron).  these delicious coconut cookies were quick and simple to make.... and since there weren't any left after thanksgiving dinner, i'll assume they were tasty too!

Ingredients

• 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

Preparation

• 1. Preheat oven to 325°.
• 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 325° for 23 minutes or until golden all over. Cool on pan 3 minutes; cool completely on a wire rack.