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Coconut Macaroons (made with moist, sweetened coconut)

[Photograph: Lauren Weisenthal]

I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best. I love how the condensed milk creates a creamy and slightly tangy interior and a perfectly crisp outer crust. I recommend toasting the coconut first, to bring out some of the oils and to caramelize the sugar a bit.

This recipe only slightly differs from Ina's original.

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