Dan Cohen founded Danny Macaroons in New York City in 2010. They remain committed to making the best coconut macaroons you can find anywhere.
All of their coconut macaroons are handmade using carefully sourced, premium flake, non-GMO coconut. Because of this coconut, these macaroons have more texture than other macaroons. They're more akin to homemade macaroons than other store-bought ones. Which is possibly why Food & Wine Magazine believes that we are among the finest store-bought cookies in the country.
Danny Macaroons has lots of flavors, ranging from the standard plain or chocolate dipped coconut macaroons, to our famous salted caramel coconut macaroons, to the funkier seasonal or specialty flavors like peanut butter & jelly and stout.
If you're more of a real-world person and want to find super delicious coconut macaroons in a store, they sell to many fine coffee shops specialty stores, restaurants, and hotels in New York and Chicago. If a retailer near you doesn't carry the macaroons, tell them they should!
Their coconut macaroon cookbook, The Macaroon Bible, was published by Houghton Mifflin Harcourt in 2013 and is gorgeous. You should be able to find it at most reputable booksellers. It's also on Amazon.
The macaroons have been featured by ABC News, The Chicago Tribune, Daily Candy, Tasting Table, the Village Voice, Serious Eats, the New York Post and more.