Coconut Cardamom Macaroons

Coconut Cardamom Macaroons Recipe

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I recently discovered macaroons as a fabulous way to use up leftover egg whites (of which I always seem to have tons). My default had long been meringues but I actually like macaroons much better. They are incredibly easy to make (easier than meringues actually), require only pantry ingredients and taste fantastic. Here I used the basic recipe from Baking at Home with The Culinary Institute of America but added my own flavorings (cardamom). So if you find yourself with a bucket of egg whites you don’t know what to do with, this is a great option!

P.S.: One egg white weighs about 30 grams, in case you have a bunch and lost count.


Coconut Cardamom Macaroons Recipe

makes about 15 macaroons

Recipe adapted from Baking at Home with The Culinary Institute of America.


  • 3/4 teaspoon ground cardamom
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 cups shredded or shaved unsweetened coconut
  • 3 egg whites



  1. Heat the oven to 350 degrees F.
  2. Whisk cardamom, 2 tablespoons sugar and flour together in a bowl. Set aside.
  3. Add remaining sugar, coconut and egg whites to a bowl and set over a pot of simmering water.
  4. Stirring continuously, heat the mixture until it starts to thicken and turns bubbly (about 3 minutes).
  5. Take the mix off the heat and fold in the cardamom/sugar/flour mix.
  6. Using a 1-tablespoon measuring scoop drop the batter into little heaps onto a parchment-lined large cookie sheet.
  7. Bake until the macaroons are golden-brown (15 to 20 minutes).


Food Photography and Styling: I eat these little cookies as an afternoon snack with a glass of milk so I went for an afternoon coffee table atmosphere. As usual I lit the set with my strobe (through the doorframe like I did here). The macaroons sitting directly on the plate looked a little naked so I put a few paper doilies underneath them (I keep a package I bought from Wilton around and find that they can come in handy every now and then). The backdrop is a marble tile that I think worked really well with the fabric I used here.

Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.


  1. Susan says:

    I love the look of these Nicole (and love your photo) – they’re not something I think of when I have left-over egg whites – I tend to make pavlovas. I’m keen to give them a try at some stage. Bet they’re delicious!

  2. Lille Ulven says:

    Looking good…maybe with some chocolate coating…
    But one question is left over: when (if ever) do you add these ingredients
    ¾ teaspoon ground cardamom
    2 tablespoons granulated sugar
    2½ teaspoons all-purpose flour
    which you mixed and set aside in step 1…they seem to never turn up ever again :)

  3. Marisa Franca @ All Our Way says:

    Great recipe and shots!!! Did you know that coconut macaroons are actually good for you? There is something about the coconut that help with intestinal problems. So “Take two macaroons and call me in the morning”. Much better than taking pills :-)

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