Coconut Macaroon Nests with Raspberry Glaze + Pistachios | Molly Yeh

For the macaroons, preheat oven to 350˚F. Line two baking sheets with parchment.

Put the condensed milk in a large bowl. If using, stir in the cardamom, cinnamon, rosewater, and vanilla. Mix in the coconut and set aside. In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture. Spoon 2-inch balls of the coconut mixture onto the prepared baking sheets, about 1-inch apart.

Bake until golden brown, checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely.

For the glaze, place raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl. Using a stiff rubber spatula or wooden spoon, mash the raspberries and press the juices and puree through the sieve into the bowl until only seeds remain in the sieve. Be sure to scrape the underside of the sieve into the bowl; you should have about 2 tablespoons seedless puree. Add 1 cup confectioners' sugar, rosewater (if using), and salt and mix to make a thick glaze about the consistency of a thick glue. If too thick, thin with a few drops of water, and if it’s too thin, thicken with a few more spoonfuls of confectioners' sugar.

Spoon the glaze over the tops of the macaroons and top with a sprinkle of pistachios. Macaroons may be kept at room temperature for about 3 days or refrigerated for up to a week.