Recipe after the jump!
Best Ever Macaroons
In a large bowl, stir together:
-a 14 oz bag of sweetened coconut
-a 14 oz can of sweetened condensed milk
-a healthy splash of vanilla
-1/2 cup or so of dried Montmorency cherries (or another very tart variety)
-a generous handful of toasted, salted Marcona almonds
-half a bag of bittersweet chocolate chips (like Ghirardelli 65% cocoa)
Set aside your bejeweled coconut goo, and whip to stiff peaks:
-2 large egg whites
-1/4 tsp Kosher salt
Very gently, fold the two concoctions together. Drop heaping tablespoons of the batter onto parchment paper-lined baking sheets, and pop them in the oven at 325* for about 20 minutes, until the tips of stray coconut curls just turn gold.
Given the size of our picnic party, I made a double recipe and left some of them naked. The plain ones were really good, but, compared to their loaded compatriots... plain. I'll definitely double the batch again, but next time, I'll make them all crazy.