There are many recipes for Coconut Macaroons. Although many think of macaroons as a combination of ground almonds (or paste) and egg whites, in North America we like our macaroons to contain sweetened coconut. Bite into one of these, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior. Although not often used in Coconut Macaroon, adding flour gives these cookies a dense texture and a dome-like shape, rather than the more common haystack-like shape. For the chocolate lover, you may want to add either 1/2 cup of mini chocolate chips or 1/2 cup of small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate. Another great idea would be to make the macaroons in miniature and then take two macaroons and sandwich them together with melted chocolate. Coconut Macaroons store very well in the refrigerator. In fact, they are sometimes better after a day or two, when their flavor has softened.