What kind of coconut?
Meryl or Michael, do you think the recipe is calling for sweetened or unsweetened coconut? It doesn't say in the recipe and I can't decide which it would be. With the sweetened condensed milk plus powdered sugar, maybe unsweetened would be best, but is it moist and soft? I seem to think that the unsweetened kind I've used in the past is kind of dry. What do you suggest?