I knew I wanted to do a cardamom macaroon recipe for this book 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

makes 24 macaroons

　　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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

Step 4

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!

　　

rebecca’s note

Step 5

If you want a sweeter macaroon, bake these with honey. For a more mellow sweet taste that isn’t over the top, use the brown rice syrup.

　　

storage

Step 6

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

　　

nutrition information

Step 7

(per serving)

　　

Step 8

Calories: 55

　　

Step 9

Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)

　　

Step 10

Carbohydrates: 7g

　　

Step 11

Protein: 1g

　　

Step 12

Fiber: 1g

　　

Step 13

Sodium: 20mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.