I’ve been in search of a great macaroon for years. Recently I tasted the best I have ever had at Katz deli here in Texas. It was big, moist and a heavenly cloud of coconut.
The unsweetened coconut is beautiful when it is in large pieces but not nearly sweet enough for a macaroon by itself. So you have to sweeten it with condensed milk. Have you EVER tasted anything with condensed milk that isn’t good? After making this recipe a couple of times I have since mixed the unsweetened (because I like the look) and sweetened coconut.