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Coconut-Saffron Macaroons
Cardamom and ground ginger infuse these macaroons with alluring fragrance and flavor, and the saffron adds a golden hue. They're the perfect sweet to pair with hot tea or coffee. The cooled cookies can be stored in an airtight container at room temperature for up to three days; their exteriors will lose their crispness but the flavors will still be fantastic.
20
cookies
Tip
Don’t use sweetened shredded coconut or the macaroons will be far too sweet.
45 minutes
20 minutes active
Ingredients
-
4
large egg whites
-
½
teaspoon kosher salt
Directions
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01Heat the oven to 350°F with a rack in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large bowl, whisk the egg whites, salt and saffron until the whites turn bright yellow, 1 to 2 minutes. Let stand for 5 minutes, whisking occasionally, to allow the saffron to bloom.
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November 20, 2022
Absolutely delicious
Simple and tasty. I make them with agave nectar instead of honey.
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