As referenced on my current events sidebar, I made a Macaroon Cherry Tart from 101 Cookbooks. Cherries in season and recently purchased coconut were in my pantry when this blog post popped up (gotta love RSS feeds). Very good! I substituted coconut oil for butter in the tart crust and worked just as well. Not a good dish for transporting, however. The macaroon topping needs to be pressed into the crust but in reality gravity is what's holding it there. I also used the needle nose pliers to pit the cherries. I never realized that cherries were so plum like until you start ripping them apart instead of just popping them in your mouth. Also, the cherry juice stained my cuticles. Never really knew about that side of cherries.