These coconut macaroons are nice chewy and moist on the inside, crispy and golden on the outside. They are gluten free. It has little bit of cardamom which reminds me of home, on top of that they are easy to make!
Somali Inspired Coconut Macaroons
- 14 ounce sweetened condensed milk
- 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1/8 teaspoon ground cardamom
Preheat the oven to 375-degree F. Line cookie sheet with parchment paper.
Combine the coconut, condensed milk, vanilla, salt, and the cardamom in a large Bowl.
In a different bowl whisk the egg whites until they make medium firm peaks.
Fold the egg whites in to the coconut mixture.
Use two spoons or ice cream scoop to drop the batter onto the sheet. Bake them about 8 to 12 minutes or until golden brown. Let it cool and enjoy!