Saffron-Cardamom Macaroons
reprinted with permission from Modern Spice, by Monica Bhide


4-ounce package shredded sweetened coconut
10 ounces sweetened condensed milk such as Eagle brand, from a 14-ounce can
1 ½ teaspoons ground cardamom
1 teaspoon saffron threads, crushed
¼ teaspoon table salt
2 small egg whites, whipped to peaks (see Notes)


1. Heat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper and lightly spraying with nonstick spray.
2. Combine the coconut, condensed milk, cardamom, saffron, and salt in a bowl. (It will form a mixture that is not like typical cookie dough, but once the egg whites are folded in, the mixture will hold together.)
3. Gently fold in the whipped egg whites.
4. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.
5. Bake the macaroons for 14 to 16 minutes, until the exterior is very slightly brown, the middle is still soft, and the bottoms are beginning to turn golden brown.
6. Remove from the oven. Allow to cool for about 20 minutes.
7. Serve at room temperature. These can be stored in an airtight container for up to a week.

Notes: Don’t use wax paper when baking; it will smoke in the oven. Parchment paper works best. Use room-temperature eggs. I like to add a touch of lemon juice, salt, or cream of tartarto help the eggs get the peaks. Once you begin to whisk them and they reach the soft peak stage, stop. If you continue to beat them, the proteins will break down and you will have a soft mess on your hands.

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