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.
Make Ahead Tip: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
1/2 other carbohydrate, 1 fat