Growing up, my mom would make christmas-tree shaped cookies that were essentially macaroons (Coconut Yule Trees). These cookies are a riff on the traditional coconut cookie, with a grown-up taste. I had bookmarked this recipe from Modern Spice, and adapted it just a little bit to suit my own tastes. I swapped out the sweetened coconut for the unsweetened variety and didn't add any extra sugar, as I didn't think it needed it. Feel free to play around and adjust it to your own tastes!
Saffron Cardamom Macaroons
adapted from Serious Eats
3c unsweetened coconut
1 can fat free sweetened condensed milk
1 1/2t ground cardamom (if using fresh ground cardamom, I'd recommend 1t... I failed to do so and they have an especially strong flavor :))
scant 1t saffron threads
2 lg egg whites
Preheat oven to 350deg.
In a large bowl, combine coconut, sweetened condensed milk, salt and spices, rubbing the saffron threads between your fingers as you add it to the bowl.
Add room temperature egg whites and a pinch of cream of tarter to a bowl (or stand mixer) and whip to soft peaks. Gently fold egg whites into coconut mixture.
Using a spoon or tablespoon-sized cookie scoop, form balls and place 1" apart on a parchment-lined cookie sheet. Bake for 14-16min, until slightly brown on the edges. Remove from the oven and allow to cool completely.