You’ll find signature versions of these macaroons in bakeries all over Morocco. Crisp on the outside and chewy on the inside, the light, delicate coconut cookies are a cross between French and American macaroons. To help you re-create these treats, Moroccan-born chef Mourad Lahlou, owner of San Francisco’s award-winning Aziza restaurant, based the recipe for our mix on the nostalgic flavors of his childhood. The exclusive mix combines sweet, tender coconut with Madagascar Bourbon vanilla and a hint of lemon—all you need to add are whipped egg whites and a pinch of salt. Serve the fresh-baked cookies with aromatic mint tea and fresh fruit.