I don’t think we have many coconut trees in Iraq, but coconut has certainly been a product long imported.So while many cultures have their own versions of coconut macarOOns (OO to differentiate from the French macarOn), this is the Iraqi version, laced with fragrant cardamom and rosewater, certainly worthy of a mention in A Thousand and One Arabian Nights.
This recipe is adapted from the Iraqi Family Cookbook.
3 cups shredded unsweetened coconut
2 Tbsp cornstarch
1 tsp baking powder
1 tsp powder cardamom
3 egg whites (1/2 cup)
1 cup sugar
2 Tbsp rosewater
Preheat oven to 350F.
Mix the coconut, cornstarch, cardamom, rosewater, and baking powder in a bowl, set aside.
Beat the egg white to a soft peak.
Gradually add the sugar to the egg whites and beat to a stiff peak.
Fold the egg whites into the coconut mixture, mixing by hand if necessary.
Set aside 5 minutes.
Shape the dough into walnut sized balls (I pinched mine at the top).
Arrange on a lined or non-stick baking sheet and bake for about 20 minutes.
Let cool on the pan for 10 minutes before removing.