Need to whip up something sweet for company—or to bring to a gathering—on short notice? If you keep a bag of the coconut in your pantry, you could have a batch of these made in less than 45 minutes. They’re nothing fancy, but they’re homemade and they never fail to please. I like serving them with a big bowl of fresh strawberries for afternoon tea or dessert. They’re equally lovely as an accompaniment to a bowl of your favorite flavor ice cream. Make sure to use unsweetened shredded coconut, not coconut flour or coconut flakes, which are also widely available now. These macaroons are best enjoyed the day they are baked. The recipe is adapted from one I learned from Lydie Marshall.