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.
Cardamom MacaroonsRecipe from Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Yield: 18 to 20 macaroons
Cook Time: 20 minutes