Punch up this classic treat by adding fruit, nuts or chocolate. I used dried cherries and mini chocolate chips, but feel free to experiment and find your favorite combo. I also recommend toasted almonds and dried apricots - delicious!
Whisk egg whites with salt in a large bowl until stiff peaks form. Gently fold in coconut and sweetened condensed milk. Stir in chocolate chips, nuts or dried fruit; scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets.
Bake at 300°F until golden, about 25 minutes
Whisking the egg whites in this recipe help these macaroons stay less compact as the tiny air bubbles created expand the volume. When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results. Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve. Start with egg whites at room temperature to ensure fullest volume. These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume just created.