Outrageous Macaroons
"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...."
INGREDIENTS
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1 14-ounce can nonfat sweetened condensed milk
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1 teaspoon almond extract
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2 cups sliced almonds
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2 cups coconut flakes, preferably unsweetened
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1/2 cup dried cranberries
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1/2 cup chopped shelled pistachios
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2 large egg whites
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1/4 teaspoon salt
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3/4 cup bittersweet or semisweet chocolate chips
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1/4 cup dried cranberries
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1/4 cup chopped shelled pistachios
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