These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.
nonfat sweetened condensed milk
coconut flakes, preferably unsweetened
chopped shelled pistachios
bittersweet or semisweet chocolate chips
chopped shelled pistachios
Position racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 large baking sheets with parchment paper
or silicone baking mats.
Whisk condensed milk
and almond extract in a large bowl until combined. Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces. Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios into the condensed milk mixture.
Beat egg whites
and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites into the coconut mixture. Add the remaining egg whites, gently folding into the mixture until just combined. Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.
Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut
is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened). Let cool on the pans on a wire rack until cool to the touch, 30 minutes.
Optional garnish: Place 1/2 cup chocolate chips
in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Stir the remaining 1/4 cup chips into the melted chocolate until smooth. Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios. Let the chocolate dry completely before storing or packing.
MAKE AHEAD TIP: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.
Calories 85, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Sodium 21 mg, Carbohydrate 7 g, Fiber 1 g, Protein 2 g, Potassium 81 mg. Exchanges: Other Carbohydrate 0.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet