To learn more about this recipe, read the related story, "Not Your Mother's Macaroons," in Tasting Table's Miami edition.

Editor's note: Coconut macaroons get a welcome face-lift from the addition of candied ginger and cardamom. For the freshest cardamom, grind it yourself: Crack the green pods open to reveal the seeds within, then pulse the seeds in a spice grinder or pound in a mortar and pestle until pulverized.