I've made coconut macaroons a few times before–they're pretty simple and practically fool-proof–but although they're tasty, something about them always seemed too candy-like to pass for a cookie (think a "Mounds" or "Almond Joy" bar). These not-too-sweet treats on the other hand don't suffer from any identity problems: chewy and full of flavor, shredded coconut is mixed with flour to ensure that the end result feels, looks, and tastes like a cookie. I highly recommend the chocolate drizzle–it really complements all the other ingredients.

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2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
3 cups shredded sweetened coconut
1 cup sugar
3/4 cup vegetable oil
2 eggs
1 tsp vanilla
1/4 teaspoon almond extract
scant 1 cup sweetened flaked coconut, for rolling

1. Preheat oven to 375 degrees.
2. Place coconut in a food processor along with cinnamon, salt and baking powder; process until finely ground. Add flour and process again.
3. Combine wet ingredients and sugar, beat well.
4. Add the flour mixture all at once and mix (do not overmix: dough should be slightly crumbly). Shape the dough into 1/2 inch balls and roll balls to coat with coconut.
5. Bake about 10 minutes on a lightly greased cookie sheet (do not brown).
6. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Drizzle cookies with melted chocolate if desired.