Modern Spice by (Monica Bhide), and another fabulously delicious, easy, quick coconut recipe. These cookies come together in just a few minutes, and they have a bright flavor from the cardamom with just a touch of warmth from the cinnamon. They are nice and light, and perfect for nibbling on throughout the day (guilty as charged), but also a lovely dessert served with a little sorbet or coffee and tea. Plus, they are gluten-free!
The original recipe in Modern Spice calls for saffron with the cardamom, which I dream of trying one day when I can afford saffron and not feel guilty about it! But Bhide suggests a few other spices to try, including cinnamon (which I tried) and curry powder. I can't wait to experiment a little with this recipe! Can I tell you how much I love it when cookbook authors give you permission and even make suggestions about ways to experiment? You see, I am a rule follower, through and through. With the exception of my refusal to wear a winter hat in the 8th grade (sorry Mom!), I have been as conscientious as they come. I do not wear black and brown at the same time. I use my turn signal even when turning within otherwise abandoned parking lots. And so, I sometimes feel kind of guilty when I do not follow a recipe to the letter. I just have this horrible feeling that if, for example, Ina Garten knew that I sometimes do not use the full stick of butter she told me to use, that, well, she might not approve. So please don't tell Ina! But do check out Modern Spice, and do try this recipe.
yields 30-35 small macaroons
from Modern Spice, by Monica Bhide
Nonstick cooking spray
1 14oz package shredded sweetened coconut flakes
10 oz sweetened condensed milk, from a 14 oz can (I used nonfat with great results.) (Also, um, I didn't measure, and things went great. I am really breaking the rules here!)
1/2 Tbsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp salt
2 large egg whites, at room temperature
1 pinch cream of tartar
1. Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper, and then spray it lightly with non-stick spray. (I would not skip this step! The parchment paper was crucial.)
2. Whip the room temperature egg whites to soft peaks. Add a little cream of tartar to stabilize the egg whites.
3. Combine the coconut, the sweetened condensed milk, the cardamom, the cinnamon, and the salt in a large bowl. Stir thoroughly.
4. Gently fold in the egg whites.
5. Using a spoon or a small cookie scoop, shape the mixture into tablespoon-sized balls. Place each one 1 inch apart on the baking sheet.
6. Bake for 14-16 minutes, until the outside is slightly brown, the middle is soft, and the bottom is starting to brown a little.
7. Remove from the oven. Allow to cool at least 20 minutes.
8. Serve at room temperature. Bhide says that these store well in an airtight container for up to a week, but good luck keeping them around that long!