START TO FINISH: 45 minutes (20 minutes active)
MAKES: about 20 cookies
Cardamom and ground ginger infuse these macaroons with alluring fragrance and flavor, and the saffron adds a golden hue. They’re the perfect sweet to pair with hot tea or coffee. The cooled cookies can be stored in an airtight container at room temperature for up to three days; their exteriors will lose their crispness but the flavors will still be fantastic.
Don’t use sweetened shredded coconut or the macaroons will be too sweet.
4 large egg whites
½ teaspoon kosher salt
½ teaspoon saffron threads, crumbled
2 tablespoons salted butter
¾ teaspoon ground cardamom
¾ 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
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.