One of the most popular items at Po’ Boys & Pickles on Forest Avenue is its homemade coconut macaroons.

They are big, dome-shaped cookies that are incredibly moist on the inside and chewy on the outside.

Over the years, Po’ Boys owner Peter Zinn and his staff have made more than 15,000 of the macaroons, but they still regularly sell out.

Come spring, customers won’t have to wait until their next trip to the restaurant to get their coconut macaroon fix. Zinn has decided to bring them to a wider audience by manufacturing them for local grocery stores.

The macaroons will get a bit of a makeover. They’ll be a little smaller and will be shaped like disks instead of domes. And they’ll have a brand name: Choomi. (Chew-Me. Get it?)

Zinn said the macaroons, which will be called Desert Island Coconut on grocers’ shelves, originated at a restaurant he worked at in New York City. The cookies were used as petit fours after dinner. Zinn modified the recipe by changing some proportions and cook times. The cookies are gluten-free and GMO-free, and contain no preservatives, artificial flavors or colors, trans fats or high-fructose corn syrup.

If the coconut macaroons do well, Zinn plans to add another flavor and eventually build a whole line of cookies around the Choomi brand. He’ll make the cookies himself at Po’ Boys & Pickles to start, and if demand increases he’ll move to a separate production facility.

If you’d like to follow Zinn’s progress bringing the macaroons to market, Choomi’s Facebook page is

Staff Writer Meredith Goad can be contacted at 791-6332 or at: [email protected]

Twitter: MeredithGoad