Coconut-Saffron Macaroons

• 份量: 20 cookies
• 总时间: 45 minutes

配料

4 large egg whites

1/2 teaspoon kosher salt

1/2 teaspoon saffron threads, crumbled

2 tablespoons salted butter

3/4 teaspoon ground cardamom

3/4 teaspoon ground ginger

225 grams (3 cups) unsweetened shredded coconut

50 grams (½ cup) almond flour

143 grams (⅔ cup) white sugar

2 tablespoons honey

1 teaspoon vanilla extract

步骤

Heat the oven to 350°F with a rack in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large bowl, whisk the egg whites, salt and saffron until the whites turn bright yellow, 1 to 2 minutes. Let stand for 5 minutes, whisking occasionally, to allow the saffron to bloom.

In a small skillet over medium, combine the butter, cardamom and ginger. Cook, stirring occasionally, until the butter begins to sizzle, about 1 minute. Remove from the heat and let cool slightly. In a medium bowl, whisk the coconut and almond flour to break up any clumps.

To the egg mixture, whisk in the sugar, honey and vanilla. Whisk in the butter mixture. Add the coconut mixture and fold with a rubber spatula until evenly moistened. Drop 1½-tablespoon portions of batter onto the prepared baking sheets, spacing them evenly.

Bake until golden brown and firm when gently pressed, about 20 minutes, switching and rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Cool for another 10 minutes. Serve warm or at room temperature.