Rose Water and Cardamom Coconut Macaroons
The macaroon recipe we adapted for this recipe comes from the iconic Montreal cookbook, A Treasure for My Daughter, which was first published in 1950 by the Montreal chapter Hadassah-WIZO. The cookbook is full of Ashkenazi recipes from the 1950s, as well as advice on how to “run” a Jewish home. As was the custom during this era, the cookbook was often gifted to Jewish brides in “preparation” for their marriages. This cookbook is extra special to us at The Wandering Chew because Sydney’s great grandmother, Anne Warshaw, was one of the original editors of the cookbook.
The original coconut macaroon recipe from this cookbook is our go-to macaroon recipe that we turn to every Passover, and they make a great canvas to add new flavours to. While creating these uniquely flavoured macaroons, we were inspired by the flavours of one of our favourite cookies from the Jewish-Iraqi community called Massafan (which happen to be another great Passover dessert). The rose water and cardamom we added to these macaroons bring them to a whole new delicious place!
3 egg whites
¼ tsp kosher salt
½ cup sugar
2 ½ cup unsweetened shredded coconut
¾ tsp cardamom
1 ¼ tsp rosewater
Preheat oven to 350 and line two baking sheets with parchment paper.
In a medium bowl, using a hand mixer or a stand mixer, beat the egg whites until stiff peaks form, about 1 minute. Using a spatula, gently fold in the kosher salt and sugar. Add the shredded coconut, cardamom, and rose water to the egg white mixture, and mix until combined.
Using a tablespoon or a small cookie scoop, and drop the batter on the prepared baking sheets about ½ inch apart. Bake for 15 – 18 minutes, until the macaroons are golden brown.