Cook the Book: Saffron-Cardamom Macaroons

Heat the oven to 350° F. Prepare a baking sheet by lining it with parchment paper and lightly spraying it with nonstick spray.

Combine the coconut, condensed milk, cardamom, saffron, and salt in a bowl. (It will form a mixture that is not like typical cookie dough, but one the egg whites are folded in, the mixture will hold together.)

Gently fold in the egg whites.

Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on the prepared pan.

Bake the macaroons for 14 to 16 minutes, until the exterior is very slightly brown, the middle is soft, and the bottoms are beginning to turn golden brown.

Remove from the oven. Allow to cool for about 20 minutes.

Serve at room temperature. These can be stored in an airtight container for up to a week.

Use room temperature eggs for whipping. I like to add a touch of lemon juice, salt, or cream of tartar to help the eggs get to the peaks. Once you begin to whisk them and they reach the soft peak stage, stop. If you continue to beat them, the proteins will break down and you will have a soft mess on your hands.