Photo by Michael Piazza / Styled by Catrine Kelty

A simple way to make use of leftover egg whites (which you’ll have if you make my maple flan), these cookies make a nice accompaniment to your holiday dessert table or a sweet snack—bonus, they’re gluten free! Drizzle with melted chocolate, if you like. The macaroons keep up to a week in an airtight container, if they last that long!

Makes 24–26 cookies

1 cup sugar
4 cups unsweetened shredded coconut
6 large egg whites (reserved from the maple flan recipe, if you like)
1 teaspoon vanilla extract
2 teaspoons ground cardamom
pinch of salt
2 ounces high-quality dark chocolate, melted (optional)

Preheat oven to 325°F.

Line a baking sheet with parchment paper.

In a large bowl, with a rubber spatula, combine all the ingredients (except chocolate) and stir until thoroughly mixed and no longer dry.

Scoop out 2 tablespoons at a time and shape into a ball about 2 inches in diameter without compressing, gently forming the macaroons like you would meatballs; if you compress too much, the inside of the macaroon will be dense, not moist and fluffy.

Place on the baking sheet about 1 inch apart.

Bake until golden brown, 20 to 25 minutes, rotating the pan halfway through baking.

Let cool 10 minutes and serve.

If desired, melt 2 ounces good-quality, bittersweet dark chocolate and drizzle over the macaroons, or dip each cookie straight into the chocolate. Let the chocolate set and serve.

This recipe appeared in the Spring 2020 issue as part of a larger story on Eggs.