I'm not sure I knew what a macaroon was before eating one in Kauai. They were so good and made with only a handful of ingredients. I felt emboldened by their simplicity, and here is my take. These cookies are more slowly baked than other recipes. The result is an evenly-crisp outside with a moist coconut inside. I used a high coconut ratio and opted for the unsweetened kind, which lends itself to something you can both savor and feel good about.

By the way, don't be too generous with the coconut. I made a batch with an overflowing cup, and they were on the dry side. Still good, though.