Because I make so much homemade pasta, I always have an abundance of egg whites. One great way to use them instead of dumping them down the sink is to make Macaroons. Turns out, they are great anytime of day, easy to share, have a relatively long, low maintenance shelf life, and travel well. I’ve treated mine to my UPS driver, dinner guests and dirtbags. I’ve transported them across the continent, sustained my metabolism during an eight-hour climbing day, and eaten them after days forgotten in my pack. They look really fancy, but trust me, they are easier to make than chocolate chip cookies.   Here’s your list of ingredients: 14 oz bag of flaked sweetened coconut 1 can sweetened condensed milk 4 large egg whites 1 T vanilla ¼ t salt 3 scoops Gnarly protein supplement (whey or vegan) 4 oz dark chocolate   Step by step: Beat egg