We like to call these "everything but the kitchen sink" macaroons.
- Position oven racks in upper and lower thirds of the oven and preheat to 325 degrees.
- Line 2 large baking sheets with parchment paper or silicone baking mats.
- Whisk condensed milk and almond extract in large bowl until combined.
- Pulse almonds in a food processor until broken into small pieces (about 10 quick pulses).
- Stir the almonds, coconut, cranberries and pistachios into condensed milk mixture.
- Beat egg whites and salt in medium bowl with 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 macaroons about 18 to 22 minutes, switching pans back to front and top to bottom halfway through, until coconut is lightly golden.
- Let sit on baking sheets for about 30 minutes or until cool to the touch.
- 3/4 cup bittersweet or semisweet chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup chopped shelled pistachios
- Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on medium heat in 30-second intervals, stirring after each 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.
Yields: about 55 cookies