While making our Mother's Day, dipped necklaces, these came to mind like a sugar plum vision. Simple, white-chocolate, topped, macaroons are quick to whip up --- even with mini assistance; cardamon adds a more sophisticated touch. I can vouch for these: a combination this Mother loves!
1 teaspoon of freshly ground cardamom pods
1 cup unsweetened dried coconut
1/2 cup (or less) unrefined organic sugar
2 egg whites Canola oil (or vegetable) for greasing the pan
1. Preheat the oven to 375 degrees. Lightly grease a large baking sheet with a little oil.
2. Mix together the dried coconut, cardamom, and the sugar, then lightly whisk in the egg whites.
3. Form the mixture into pyramid shapes by taking a teaspoonful and rolling it first into a ball. Flatten the base and press the top into a point. Arrange the pyramids on the baking sheet, leaving a space between them.
4. Bake for 12-15 minutes on a low rack. The tips should begin to turn golden and the pyramids should be just firm, but still soft inside.Watch carefully so that these don't become too brown.
5. Slide a spatula carefully under the coconut pyramids to loosen them, and let cool before removing from the baking sheet.
Once cooled, melt white chocolate and tip the tops of these pyramid; cover with golden sprinkles.
I found the cardamon inspiration here