Cardamom Maple Mini Macaroons

I knew I wanted to do a cardamom macaroon recipe for my book The Cancer Fighting Kitchen because my grandmother, Doris, got me hooked on them when I was knee-high. My baker for this book, Wendy Remer, also has macaroon fever. These bite-size morsels are made using organic maple syrup with either a tad of brown rice syrup or honey for just the right amount of sweet. Meanwhile, cardamom adds a warm, spicy touch, while also aiding digestion and possibly slowing tumor growth.

Ingredients

2 organic egg whites
1/2 cup maple syrup
1 tablespoon brown rice syrup or honey
Pinch of sea salt
1 1/2 cups unsweetened shredded coconut
2 tablespoons all-purpose unbleached white flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom

Preparation

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.

Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.

Variation: For a more decadent dessert, dip the macaroons in chocolate. Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one). Stir the chocolate constantly until just melted, then remove it from the heat. Now for the fun part:

Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!

Prep Time: 10 minutes · Cook Time: 20 minutes · MAKES 24 MACAROONS

Storage: Store in an airtight container at room temperature for 5 to 7 days.

Per Serving: Calories: 55; Total Fat: 3 g (2.7 g saturated, 0.1 g monounsaturated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 20 mg