Coconut macaroons dipped in dark chocolate. They're not too sweet, with equal parts of sweetened and unsweetened coconut, and the toasted outside gives them a bit of crunch.
Update: It's not often I do this, but for all that I like this recipe, it's a pain to make and shape. Mark Bittman's Ultimate minimalist macaroon tastes just as good, if not better--and it only takes a few minutes to throw together. The recipe can be found here. Dip the macaroons in melted dark chocolate after baking, if desired.