January 26, 2013 by Aden Mott
Cardamom remains one of our absolute favorite spices. It has so many versatile uses, from savory dishes, to cocktails, to use in desserts, like these macaroons. It has a light, very fragrant taste that is both sweet and floral, lending a depth and presence to any dish it is used in.
While we typically use it for cooking our Indian dishes, we found it worked incredibly in this recipe. We were inspired to bake these while contemplating Christmas gifts for our neighbors. One of the first people we met when we moved here was our neighbor Monique. She has been a great and valued friend ever since, bringing some much needed levity, wisdom and friendship to our life out here on the farm.
Unfortunately for her, she also can't eat grain or anything with gluten. That nixed most of our cookie recipes, as almost all of them demand flour. The exception are these exceptional macaroons, completely gluten free without sacrificing an ounce of flavor.
Aside from the cardamom flavor, which makes these incredible to taste, the soft coconut flakes melt like butter in your mouth, The chocolate adds richness without making the cookie seem heavy, and the egg whites keep them light and guilt-free.
Ultimately, the cardamom is optional, as you will still have a perfect and incredible macaroon regardless of whether you use it, but it blends and layers so perfectly with the coconut and chocolate that I cannot encourage you enough to experience this symphony of flavors. While it's too late to add these to your own Christmas rotation, those lucky people you get to share this recipe with will appreciate it regardless of the season. Enjoy!
Recipe: Chocolate Covered Cardamom Macaroons
Ingredients:
Instructions:
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 24
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