1 Mix all ingredients, except eggs, in a bowl.2 Beat eggs well. Add to mixture. You may add one additional egg if needed, but don’t let the mixture get too sticky.3 Drop by rounded teaspoons onto a greased cookie sheet (don’t use wax paper). Personally, I use my hands here–sometimes, you just have to get ‘em dirty! Make sure not to put too much coconut. You may also find that you want to add extra dates.4 Bake at 350º for 12-15 minutes.

So I don’t like macaroons, but I am posting about them here. I think that should suggest that these are exceptional. Further proof: I can’t stand coconut. I like to think of myself as having a relatively sophisticated, open palate. But there are certain foods that I don’t let enter my body–asparagus, raw broccoli, mushrooms (although I am getting better!), and coconut. A quick look at the recipe below will tell you that coconut is in fact the main ingredient of this recipe. And yet, I love it! So doubters, fear not and read onward.