Cookies, coconut macaroon

Coconut macaroons are dense, chewy cookies made mainly from shredded or flaked coconut bound with egg whites and sugar, sometimes with a touch of vanilla or almond extract, and baked until the exterior turns golden while the inside stays moist and dense. Unlike French macarons, macaroons are simple, rustic cookies with a coarse coconut texture rather than a smooth almond-flour shell. They are often dipped or drizzled with melted chocolate on the bottom or top, and pair well with coffee, or as a bite-size dessert alongside fresh berries or a scoop of vanilla ice cream.

A single cookie serving runs 460 calories per 100 g, with 45.2 g of sugar and 22.6 g of fat per 100 g, placing it firmly in the treat category. It stands out with 18% DV of fiber per 100 g, unusually high for a cookie, which comes from the shredded coconut itself rather than any added fiber. Store baked macaroons in an airtight container at room temperature for up to a week, or freeze them for longer storage since their moisture content makes them prone to drying out if left uncovered. Because they use only egg whites and no flour in many recipes, they are also a common cookie choice for those avoiding wheat.