I just had THE best macaroons I’ve ever had.

If you’re like most people, you’re ambivalent about coconut macaroons—especially if your experience comes from a Maneschevitz can.

Clearly in rebellion to the typical processed lumps, numerous versions at various bakeries have popped up over the last few years. Usually enormous and drizzled with chocolate, they are clearly an improvement. But, they haven’t won me over. One is enough.One a year is enough.

That is, until I tried the coconut macaroons at Lovely: a bakery the other day.

When I saw the little mounds under glass, I remarked to Gina, the owner, that they looked rather burnt. She said, “No, it’s not burnt. I like to toast it well for crispness.” I was intrigued. I love crispy.

Out in the car, I bit into it. The crust was exceedingly crisp and caramelized. The inside, by contrast, was soft and luscious. Though I tried to make it last, the macaroon was gone in two more bites.

I turned the engine back off, exited the car and found myself back at the counter buying several more to take back to the office with me. These were worth sharing.