Here's the recipe I use: 3 cups unsweetened shredded coconut 3 cups sweetened shredded coconut 1 (12oz) can coconut milk (sweetened) 4 egg whites melted chocolate (optional) Mix the two coconut types together, add the coconut milk, and then stir in the egg white. Take a heaping tablespoon of dough, form into a pyramid shape, and bake on parchment or silpat at 325° until they were brown at the corners - about 20 minutes. Next cool them on the pan for a few minutes before removing them, and dip the bottoms in melted chocolate. It's from ATK, but I might have adapted it. I usually make only half a recipe. Lars

Any kind of pudding or custard. Creme Brulee, etc. Holandaise sauce, Bernaise sauce, home made mayo. Frozen custard/ice cream. Any recipe that includes curd. Like lemon or lime curd. So Lemon meriange pie, lemon bars, key lime pie, etc. Caesar salad dressing Any of these grab you? Susan

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..

Thank you Ginger. I have never made them by disolving the sugar in the whites over heat. Always made a coconut meringue and didn't excite me. Joy of Baking looks to be an excellent site ~ I saw Nick Malgieri's recipe for Amaretti ~ anything by him! especially when almond paste is used