Barbara, I have also made a standard recipe coconut macaroon, and then dip them in dark chocolate (bottoms only) with coconut oil. They are great, even without the chocolate!
And this spring, I'm going to give a shot at a crustless rhubarb/coconut custard pie. I had one many years ago made by our local Amish population, and it was a wonderful combination. Just waiting for my rhubarb to come up, so I can iodine test it.
