Wednesday, December 14, 2011

Coconut Cardamom Macaroons

3 cups shredded unsweetened coconut (small shred)
1 cup sugar less 2 T.
1 tsp. ground cardamom
teeny pinch of salt
3 egg whites, lightly beaten w/ a fork
1 tsp. vanilla extract
Mix ingredients, drop by round Tablespoonsful onto a parchment-lined baking sheet.
Bake at 350° 15 minutes, until slightly golden at the edges.
Cool completely, then dip the bottoms in melted semi-sweet chocolate. Place on parchment sheet and place in freezer for 5 minutes to harden the chocolate.