Macarons and macaroons are two entirely different cookies, as you have discovered. Macarons are like wonderful puffs of flavor. They come in many flavors and colors and are everywhere in Paris and they are out of this world. The most famous store to sell then in Paris is Laduree. They have several locations -- and guess what!! They are coming to New York! I can't stand those gummy coconut macaroons. Here is a link that might be useful: laduree

Interesting. Smiles. Not sure why yours did this, but... coconut, fresh coconut turns pink when it oxodizes. Like potatoes turn brown, it turns pink. I had friends from Hawaii tell me this at one time. When they grate coconut they often put a little lemon juice in it to help with the oxidation. Not sure why it would turn pink when baked though... hmm.. Well I guess you could add a little bit of lemon juice and see if it helps. I'm trying to kick in the memory bank, but not quite getting the picture, but there was something about a dish turning pink and it was put up to the oxidation and they also suggested lemon juice. I don't think a little lemon juice would hurt your macaroons at all. If I remember any more details I'll pass it on. lol..

I have made this pound cake and think its quite good! CUBAN COCONUT POUND CAKE Posted by Marlen (My Page) on Sun, Apr 13, 03 at 21:27 Really quite good. If you want to be decadent (and I do!), drizzle some chocolate sauce over it before serving. Ice cream will do fine as well. 2 sticks unsalted butter 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 tsp. salt 2 cups sugar 5 eggs 3 cups flour, sifted 1 cup milk 7 oz. shredded coconut 1 cup almonds, thinly sliced Preheat oven to 325 degrees Prepare a 10" non-stick tube pan. Line bottom with buttered parchment or wax paper (buttered side up), cut to fit. In the large bowl of an electric mixer, cream butter until it is soft and smooth. Add vanilla and almond extracts, salt and sugar and beat to mix. Add eggs, one at a time, beating until incorporated after each addition. On low speed alternately add flour in three additions, scraping bowl with a rubber spatula and beating only until incorporated. Remove from mixer and fold in nuts and coconut. Turn into prepared pan and smooth the top Bake for 1-1/2 hours until top is golden brown and a cake tester comes out clean. Let stand on a rack for 15 min. Then cover with a rack, turn the rack and cake pan over, remove the pan cover with another rack and invert again, leaving the cake right side up. Let stand until cool. When cake is cool, carefully peel off paper lining. Wrap cool cake in plastic wrap. If possible, refrigerate overnight before serving. Or place in freezer for about 45 min. It must be cold when sliced or it will crumble.

My Swedish DH will be happy, thanks! I've never seen a cookie recipe with hard cooked egg, interesting.