Most Filipino macaroons recipes use desiccated coconut but it's not always available in our local supermarket so I use shredded coconut. I also sometimes use flaked coconut if that’s what’s available. Any of the 3 will work. I’ve also used both sweetened and unsweetened coconut in this macaroon Filipino recipe and personally, I don’t find one significantly sweeter than the other. If you’re concerned about the sugar content, opt for unsweetened. Otherwise, grab what’s available.