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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.
Yield: 18 to 20 macaroons
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