Macaroon eaters fervently divide into different camps. Purists know that all macaroons were originally, by definition, almond-paste-based. But modernists think coconut is more fun. And the truly liberated eat them encased in chocolate (think Mounds bar) or studded with chocolate chips. Then there are issues of texture and consistency. Macaroons meander from the cookie territory almost into candy land. They can be light and airy, or sticky and dense, rough and crumbly, (especially with shredded coconut) or... More >>>