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.

Makes about 55 cookies

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 hour 50 minutes

EASE OF PREPARATION: Easy

1 14-ounce can nonfat sweetened condensed milk
1 teaspoon almond extract
2 cups sliced almonds
2 cups coconut flakes, preferably unsweetened
1/2 cup dried cranberries
1/2 cup chopped shelled pistachios
2 large egg whites
1/4 teaspoon salt

Garnish (optional)
3/4 cup bittersweet or semisweet chocolate chips
1/4 cup dried cranberries
1/4 cup chopped shelled pistachios

1. Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
2. 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.
3. 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.
4. 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.
5. 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.

NUTRITION INFORMATION: Per cookie (with garnish): 85 calories; 5 g fat (2 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 1 g fiber; 22 mg sodium.

Per cookie (without garnish): 69 calories; 4 g fat (2 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 1 g fiber; 21 mg sodium.

MAKE AHEAD TIP: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.

RELATED RECIPES: Ida's Mandelbrot | Patti's Holiday Chocolate Delights | No-Bake Cookies | Poppy Seed Thumbprints | Chewy Chocolate Cookies | Leslie Malcoun's Pecan Tartlets | Chewy Chocolate Brownies

These are easy to make and have won raves. I have substituted dried cherries for the cranberries and almonds for the pistachios. These macarooms are so chewy they take a while to eat. They are enough without the garnish.

Karen, Huntington Beach, CA

I tried the candied ginger and mini-chocolate combination. They taste divine, but they flattened out. I made 42, not 55. I rounded my teaspoon and perhaps that made them flatter. Also it's a humid day here so those egg whites just weren't rising as they should have.

Sara, Colchester, VT