I’ve gotten in a habit of keeping unsweetened coconut flakes around as a pantry staple. It’s perfect for elevating simple cut-up fruit to “dessert” status, for spiking banana bread batter, sprinkling on yogurt and granola, you get the point. But its most important use is as a main ingredient in these delectable macaroons. I promise that even without taking it all the way to chocolate-dipped (which we almost never do), you won’t be able to put these down. Even my non-coconut loving friends can attest to how awesome these are!