Categories: christmas, cookies, dessert, gifts

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

Directions

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.

3. Note:

4. 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.

5. Makes 20 cookies.

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