One 14-ounce bag sweetened shredded coconut
3 large egg whites, at room temperature
⅔ cup finely chopped candied ginger
½ cup granulated sugar
¾ teaspoon vanilla bean paste, or ½ teaspoon vanilla extract plus the seeds from
1 split and scraped vanilla bean
½ teaspoon ground cardamom
½ teaspoon kosher salt
3 tablespoons turbinado sugar
1. Preheat the oven to 325°. In a large bowl, stir together the coconut, egg whites, ginger, granulated sugar, vanilla bean paste, ground cardamom and salt until the mixture is moist and well combined.
2. Use your hands to press about 2 tablespoons of the mixture into a tight mound and place on a parchment-paper-lined rimmed baking sheet. Repeat with the remaining dough, leaving a 1-inch space between cookies. Sprinkle the top of each macaroon with some of the turbinado sugar. Bake the macaroons until some of the coconut strands turn golden-brown, 18 to 20 minutes.
3. Remove from the oven and cool completely before removing the macaroons from the baking sheet and serving.
Make Ahead: The macaroon dough can be refrigerated in an airtight container for up to 1 day before baking.
Storing: The cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 weeks. Let the cookies thaw at room temperature for at least 2 hours before serving.