There are macaroons and then there are these effin amazing cardamom coconut macaroons.
I was recently auto-added into a social media collaboration group by a friend of mine. Which, for those of you that have ever done a social collab…they can be a whole different level of “woo girl”. Which, if you’ve read any of my rants, I’m not best suited for. But none the less, there I was. And to make matters worse, the theme was coconut creations.
I like coconut just fine, but there aren’t Punjabi recipes that have coconut, and the theme of this blog is all things Punjabi. I knooow you’re now Googling to prove me wrong. But let me say this, sure you can add coconut to your lasagna, that don’t make it Italian. Similarly, we DON’T add coconut to food in Punjab. Our idea of using coconut is cutting of the top, sticking in a straw, and saying ta-da. So it was time to ponder and thus were born my cardamom coconut macaroons.
So, is a macaroon a cookie or a cake? These are the questions Google doesn’t clearly answer. All I know is they’re either yummy coconut mounds of joy. Or the dry hacking death that will soon follow after biting into a dry macaroon.
So you may say what makes this coconut macaroon so much better than others? Well my friend, firstly, if you’ve known a real Punjabi, you’ll know when I say this is the most Punjabi version of one, I speak the truth. It’s coconut, condensed milk, and cardamom. Sure there’s other stuff. But it’s all about the condensed milk. We are obsessed with condensed milk in Punjabi!l Literally eat it on anything and everything. Toast? Sure. Fruit? Obviously. In desserts? Duh. Just with a spoon? Oh yea. The condensed milk makes these macaroons so creamy, chewy, moist, and delicious beyond belief.
I really couldn’t believe just how great these cardamom coconut macaroons really are. They’re sweet but not overly saccharine at all. They’re crisp on the outside, chewy on the inside, and just amazing with ginger tea or coffee. The best part about the condensed milk in this recipe is that it stops the macaroons from being overly dense or dry. We’ve all had a macaroon that felt like dried out shredded coconut paper weights. These are definitely not those. Oh and they’re insanely easy to make. Literally mix the ingredients together, whip your egg whites till you have medium-stiff peaks, fold it all together, and bake. It couldn’t be any easier if I tried. And seriously, you’ll love them.
Oh will you look at that. Apparently, the “woo” hasn’t worn off yet. I’m so damn peppy that it’s annoying. It could also be the fact that I’ve had quite a few of these little tasties and a little too much caffeine. WOOOOO!
Looking for a few more cookie recipes? Try these:
20 servings per container
- Amount Per ServingCalories431
- % Daily Value *
- Total Fat
- Saturated Fat 25.3g 125%
- Trans Fat 0g
- Cholesterol 13mg 5%
- Sodium 132mg 6%
- Potassium 163mg 5%
- Total Carbohydrate
- Dietary Fiber 6.7g 24%
- Sugars 25g
- Protein 7.2g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.