Though they’re traditionally served during Passover, we’re crazy about them all year long.

Some of our friends, who grew up eating macaroons during Passover, had bad memories of them, however. “They’re supposed to be dry, come in a can and taste like dirt and glue!” Said our friend Josh when he worked with us at Mail Order (he’s a lawyer now). While we’re all about “traditional” foods, we decided to break with Josh’s traditions a bit. Our macaroons are slightly crunchy on the outside, rich and creamy on the inside.

Simply put, they’re the best-tasting coconut macaroons we’ve tasted anywhere.

They have a buttery, coconut aroma that stays with you like a strong memory. We pack twelve macaroons into each box: six vanilla, six chocolate. While the ingredients are wheat-free, the Bakehouse kitchens aren’t gluten-free facilities, so check all the facts (and check with your physician) if gluten is a problem for you. I’m guessing it’s not since someone decided to send you the Baker’s Club and there’s not much we bake that doesn’t have wheat flour inside!