clues
preheat oven to 350ºf. line two baking sheets with parchment and set aside.
in a large bowl, combine the condensed milk, cardamom, cinnamon, rosewater, and vanilla. mix in the coconut and set aside.
in a separate bowl, beat the egg whites and salt until stiff peaks form.
fold the egg whites into the coconut mixture and then spoon 2" balls of it onto the baking sheets, 1" apart.
bake until golden brown, begin checking for doneness at 18 minutes. remove from the oven and let cool for a few minutes on the pans. transfer to a wire rack to cool completely.
for the glaze:
Place raspberries in a fine mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them and press the juices and purée through the sieve into the bowl until you’re just left with the seeds in the sieve. Be sure to scrape the bottom of the sieve to get the stuff that’s sticking to that down into the bowl. You should be left with about 2 tablespoons of seedless puree. If it’s a tiny bit more or a tiny bit less, that’s fine. Add 1 c powdered sugar, rosewater, and salt and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. it should be the consistency of a thick glue.
spoon the glaze over the tops of the macaroons and top with a sprinkle of pistachios. enjoy!
they can be kept at room temperature for about 3 days or in the fridge for up to a week.